Black-Eyed Pea Salad

Hurricane Gustav is looming in the gulf, we have already begun experiencing some of his outer bands. I am NOT looking forward to losing power and water in the days ahead, and am still praying that we will be spared.

Right now, though, I am choosing to ignore the looming disaster, and instead have decided to share with you one of my new favorite recipes. It makes a great lunch, or side dish for supper. I got the recipe from someone who posts on the MOPS forums with me, Cheryl, you should really check out her blog, she's got some great recipes (vegan). Doesn't it just look delish? And the best part, It is completely low GI diet friendly!

Black-Eyed Pea Salad:

1 can black-eyed peas, drained and rinsed

1 can chickpeas, drained and rinsed

1 small red bell pepper, diced

1 small green bell pepper, diced

1-2 jalapeno pepper, diced small (I can't take too much heat, so I use 1 jalapeno pepper, and scape the seed out of 1/2 of it. It still has spice, but not too much to handle.)

1 small red onion, diced

Dressing:

1/4 cup of olive oil

4 tbsp red wine vinegar

2 tsp sugar (I use splenda to make it low GI friendly)

salt and pepper

dash of cayenne pepper

dash of pepper sauce or tabasco

Toss the vegetables and beans together in a large bowl. Pour Dressing over top, stir to combine, and allow to marinate in refrigerator for several hours before serving. Serve over a bed of baby spinach.