Winter foods are so comforting. But they also tend to be heavy. They make me sleeeeepy. I’m really trying to get my portion control in check, and also eat lighter. Never mind the heavy Mexican pasta casserole I made the other night for dinner, and a wild rice side that was laden with cream and butter, or the pie I made on Saturday. But besides all that *wink*…
No, really. My biggest problem is snacking. *raises right hand* I. Am. A. Snacker. I just am. So, I’m really making a concerted effort to surround myself with raw almonds, grapes, and pretzels. Also super delicious, but healthy dips and salads, where I can just take a few bites and feel satisfied.
These black-eyed peas coated with a tasty vinaigrette is also a favorite. Forget the fact that 3 bites always turns into an entire bowl. I love this so much.
Is it too early to start thinking about Superbowl food? Because this would be a good one to include.
Makes approx. 4 cups
Prep time: 15 minutes
• 2 (15 ounce) cans black-eyed peas, rinsed and drained
• 1/2 red bell pepper, diced small
• 1/2 yellow bell pepper, diced small
• 1 small jalapeno, diced small
• 4 scallions, chopped
• 1 shallot, finely chopped
• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 tablespoon sugar
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Blue-corn tortilla chips
In a large bowl, combine the black-eyed peas, both bell peppers, jalapeno, and scallions.
In a small bowl, whisk together the shallot, olive oil, vinegar, sugar, mustard, Italian herbs, salt and black pepper.
Pour dressing over the black-eyed peas mixture and toss gently to combine. Chill in the refrigerator for 1 hour or eat right away. Serve with blue-corn tortilla chips.
(adapted from Parents magazine)