Black Eyed Peas Salad

I first saw this recipe in Vegetarian Times Magazine.  I changed it up a bit, buy using dry beans instead of canned and changing up the seasonings/dressing.  I was really happy with the look of it (it's colorful!) and it tastes great!  Only 3 Points Plus for a full 1 cup serving.

1 cup onion, finely chopped
1 cup dry black eyed peas
3 large carrots, chopped
4 medium green onion, sliced
8 ribs celery - use inner stalks and leaves
1 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp salt
1 cup chopped bell pepper (red or green)
2 tsp garlic powder
2 tsp chili powder
1/2 cup cilantro (chopped) (optional)
15 oz can stewed tomatoes (moderately drained) and chopped  coarsely
1 tbsp Tapatio hot sauce.

Use 1 cup dry black eyed peas. Put in a heavy pot, add 6 cups water and bring to a boil. Boil for 5 minutes. Turn off heat. Cover and let stand for one hour. Drain and rinse. In a large bowl combine peas, carrots, celery, bell pepper, onion and green onion together. Add drained (oka if they are still saucey) stewed/chopped tomatoes. Add olive oil, hot sauce, and stir, mixing it all up. Refrigerate for an hour, stir. Adjust seasoning and hot sauce to taste. Serving size - 1 cup
1 cup = 3 points plus
Make 8 one cup servings

Lentil & Butter Bean Salad

2.5 cups lentils (I like to use the Melissa's steamed ready-to-eat packaged lentils from Trader Joe's)

1 - 15 oz. can butter beans, drained

1 - 8 oz can sliced mushrooms, drained

2 large tomatoes, chopped

6 green onions, thinly sliced

6 stalks celery, sliced 

1 Tbsp. olive oil

Juice from 2 lemons

salt and pepper, to taste

1/4 tsp cayenne pepper, optional

1 tsp cumin

Combine the beans, mushrooms, tomatoes, onions, celery together.  Add olive oil, lemon juice, salt, pepper, cumin and mix.  Serve chilled.

Makes 6 - 1 cup servings

I don't have either of these cookbooks, but they look pretty good!

Points Plus Value:  6 points