California Caviar


  • 1 1/4 cups dry black-eyed peas (8 oz.)
  • 1 cup green bell pepper (1 small)
  • 1/2 cup green onion, finely chopped
  • 1/4 cup red bell pepper, diced
  • 1/4 cup jalapeno chilies, finely chopped and seeded
  • 3/4 cup low-calorie Italian salad dressing


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.


Servings: 8-10

Values per serving:
Calories: 108, Total Fat: 2 g
Fiber: 5 g