Wednesday, October 1, 2008

Black-Eyed Pea Salad

1 can black-eyed peas, drained and rinsed
1 can chickpeas, drained and rinsed
1 small red bell pepper, diced
1 small green bell pepper, diced
1-2 jalapeno pepper, diced small (I can't take too much heat, so I use 1 jalapeno pepper, and scape the seed out of 1/2 of it. It still has spice, but not too much to handle.)
1 small red onion, diced
1/4 cup of olive oil
4 tbsp red wine vinegar
2 tsp sugar (I use splenda to make it low GI friendly)
salt and pepper
dash of cayenne pepper
dash of pepper sauce or tabasco
Toss the vegetables and beans together in a large bowl. Pour Dressing over top, stir to combine, and allow to marinate in refrigerator for several hours before serving. Serve over a bed of baby spinach.

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