dish
Black-Eyed Peas and Walnut Spread

4
Serves
48
Calories
12
Nutrients
9
Vitamins

Ingredients

2 cups frozen black-eyed peas
3/4 cup water
6 ounces butternut squash , cut in 1/2-inch dice (about 1 cup)
1/2 cup California walnuts , chopped
1/4 cup sherry vinegar or wine vinegar
1/4 cup chopped parsley
16 leaves butterhead lettuce or iceberg lettuce

Cooking Instructions

1. In a medium saucepan combine the black-eye peas and water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for about 30 minutes, until the peas are tender but not mushy. Discard any liquid remaining in the pan and transfer the peas to a large bowl.

2. Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the onion, pepper and squash and cook, stirring occasionally, for 5 minutes. Turn the heat to low, cover the pan and continue cooking until the squash is just tender, 5 ? 7 minutes more. Stir in the walnuts.

3. Add the walnut mixture to the peas along with the vinegar and parsley. Stir and toss to combine, then season with salt and pepper to taste. Let cool slightly.

4. Spoon about 1/4 cup of the pea and walnut mixture into each lettuce leaf. Fold the leaves in half and eat them ?taco-style.?

Serving Size: 2 baguette slices with spread

Nutrition Information

Number of Servings: 4
Calories
48
Protein
2 g
Total Carbohydrate
7 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
1 g
Total Fat
2 g
Saturated Fat
0 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
13 %
Percent Calories from Carbohydrate
60 %
Percent Calories from Fat
27 %
Vitamin A
698 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
12 mg
Vitamin D
0 IU
Folate
22 mcg
Vitamin E
0 IU
Vitamin K
1 mcg
Pantothenic Acid
0 mg
Calcium
9 mg
Iron
0 mg
Phosphorus
29 mg
Potassium
92 mg
Sodium
46 mg
Zinc
0 mg