Black Eyed Pea Salad

Black Eyed Pea Salad

adapted from Food Network

I am not a fan of raw celery but I still want the crunch. I like to substitute carrot and or cucumber for some of the celery.

Makes 5 servings                                                                  2 WW pts / serving

1 15.5-oz can black-eyed peas, drained and rinsed
3/4 cup chopped red bell pepper
1/2 cup chopped celery, carrot and cucumber, combined
1/2 cup chopped shallot
1/4 cup chopped onion
2 Tbsp. vegetable oil

2 Tbsp. water
2 Tbsp. sugar substitute
2 Tbsp. cider vinegar
1 clove garlic, minced
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 teaspoon hot sauce

1. In a bowl, combine the black-eyed peas, green pepper, celery, carrot, cucumber, shallot and onion.
2. In a small bowl, whisk together the oil, water, sugar substitute, vinegar, garlic, salt, black pepper, and hot sauce. 
3. Pour the dressing over the peas. Toss. 
4. Let stand refrigerated overnight for the flavors to meld.

Enjoy!