|Serving Size||1/8 of recipe|
|Calories from Fat||5|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Total Carbohydrate||18 g|
|Dietary Fiber||3 g|
|Vitamin A||6% DV|
|Vitamin C||30% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
|Preparation Time||1 hour|
Cups of Fruits and Vegetables Per Person: 0.5
Ingredients and Preparation
|Dry black-eyed peas||1¼ cups|
|Green bell pepper, diced||1 cup|
|Green onion, finely chopped||½ cup|
|Red bell pepper, diced||¼ cup|
|Jalapeno chilies, finely chopped and seeded||¼ cup|
|Low-calorie Italian salad dressing||¾ cup|
|Lettuce or tortilla chips, for serving|
- Place the beans in a large pot with 3 cups water; bring to a boil, reduce heat and simmer 45-50 minutes or until beans are just barely tender.
- Drain and rinse with cold water.
- Mix beans with remaining ingredients. Chill.
- Serve over lettuce or as dip with baked tortilla chips.
Fruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
California Dry Bean Advisory Board