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Photo by: Joseph De Leo
Red cabbage is colorful, and when mixed with black-eyed peas it forms an interesting and healthful salad. Add a can of tuna and this salad turns into a substantial main course, but even without the tuna, it’s filling and nutritious. Sprinkle a handful of nutty brown rice over the salad to add crunch. Just this small amount of rice provides the satisfaction that, on a different eating plan, croutons might.
In a mixing bowl, toss together the peas, cucumbers, carrots, cabbage, pepper, and scallions.
In a small mixing bowl, whisk together the vinegar and olive oil.
Lightly crush the mustard seeds in a mortar with a pestle and add to the oil and vinegar. Add the paprika and salt, if using, whisk well, and drizzle over the salad. Toss well and serve immediately. Garnish with parsley.
Cooking Black Eyed Peas:
In a large bowl or pot, soak 1 pound of black eyed or yellow peas in cold water to cover by three or four inches. Soak for 30 minutes. Drain in a colander and rinse well with cool, running water.
Put the peas in a large pot and add water. The water should fill the pot to four time the depth of the peas.
Bring to a boil over high heat, uncovered, Remove any foam that rises to the surface of the pot. Reduce the heat and summer for about 30 minutes, or until tender but not mushy.
Drain in a colander and rinse well with cold water, until cool. Drain and use in a recipe. You will have about 7 cups of cooked peas.
Nutritional information is provided by the author.
Per serving: Total carbohydrates: 19g/Protein: 3g/Fat: 8g/Dietary fiber: 5g/Calories: 150