Woman's Day magazine, the February 2013 issue, that my BFF Madison's mom, Dee, gave me. She pointed this recipe out to me and well, I had to give it a try. However, I had to alter it a bit. So, here is my version of the recipe...
Rockin' Awesome Yummy Southern
Black-eyed Pea Salad
with Tomatoes and Peppers Recipe
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 teaspoon Splenda brown sugar
fresh ground pepper
2 15.5-ounce cans black-eyed peas, rinsed
2 15.5-ounce cans diced tomatoes, drained
1 green bell pepper, diced
1 onion, chopped finely
1 gala apple, chopped finely
1/2 cup fresh parsley, chopped finely
2 tablespoons cilantro, chopped finely
1/8 teaspoon dry mustard
Spray iron skillet with cooking spray.
Place on medium heat.
When skillet is hot, add all dry ingredients except brown sugar,
until onions and garlic is lightly brown.
Add peas and cook for 1 minute.
Add tomatoes, brown sugar and cook all the ingredients for 5 minutes.
Serve warm or cold, delicious...
Happy Healthy Cooking,