2 15-ounce cans black-eyed peas or 4 cups cooked peas
4 oranges
1/2 cup chopped parsley
Small handful of fresh basil, chopped (optional)
1/4 cup finely sliced red onions
1 large bunch of watercress, washed and dried
Dressing:
Juice and grated rind of 1 orange
2 Tablespoon oil
2 Tablespoon vinegar (raspberry flavored vinegar is espe-cially tasty)
6 minced green onions, some green tops included
Salt and pepper
Rinse and drain the canned black-eyed peas. Mix oil, juice and grated orange rind with parsley, green onions, red onions, basil (if available), salt and pepper. Coarsely chop the segments of the oranges. Add those along with the peas to the dressing mixture. Arrange watercress on four plates, top with pea salad. Garnish with wedges of the remaining orange. Serves 6.
Per serving: 207 calories; 9 grams protein; 31 grams carbohydrate; 4.7 grams fat; 10 mg sodium; 7 grams fiber; 20 percent calories from fat.