This recipe is from Better Nutrition Magazine, Feb 2010 issue
Serve this simple, traditional Southern dish as a side, use it atop graden greens, or mix it with vegan cheese for a quick lunch!
4 cans organic black-eyed peas, drained and rinsed (Personally, for health reasons, I would use beans that need to be soaked instead of canned beans, for more info visit: http://www.naturalnews.com/021761.html)
1/3 cup safflower oil
1 medium sweet onion (Vidalia or Maui), peeled, quartered, and thinly sliced
1/4 cup white vinegar
2 large cloves garlic, each sliced vertically into four pieces
Combine all ingredients, stir well. Season with salt and ground black pepper to taste. Cover tightly, and refrigerate at least 6 hours (salad is best after about 2 days).
Per serving: 319 calories; 14 grams protein; 15 grams total fat (1 gram saturated fat); 38 grams carbohydrates; 0 MG cholesterol; 443 MG sodium; 9 grams fiber; 4 grams sugars.