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Black-Eyed Pea Salad (or Dip)
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Instructions
1
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Add first 6 ingredients to a large bowl. Stir to combine. Note: Remove seeds from jalapeno to reduce spiciness.
2
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In a small bowl, add the juice of 2 limes (about ⅓ cup juice) with garlic, hot sauce and Worcestershire sauce. Add in salt, cracked black pepper and white balsamic vinegar. Whisk to combine.
3
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Slowly drizzle in olive oil while continuing to whisk to create the vinaigrette.
4
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Pour vinaigrette into the bowl with the black-eyed pea mixture, tossing to combine. Store in an air-tight container in the refrigerator. Serve as a side salad or with tortilla chips as a dip.
5
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Make a day in advance to allow flavors to really come together. Leftovers keep in the refrigerator for up to a week.
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Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Sugar
Low Carb
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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