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Onion And Black-Eyed Pea Salsa

condiments, pickles & relishes

1 large texas sweet onion; diced
1 cup cooked back-eyed peas
2 ounces diced pimientos; drained
1 cup diced green bell pepper
1/4 cup chopped jalapeno pepper
2 garlic doves; minced
1/4 cup fat-free italian salad dressing
salt; to taste
freshly ground black pepper

In medium bowl, combine onion, peas, pimientos, green pepper, jalapeno pepper, garlic, dressing, salt and pepper. Cover and marinate in refrigerator overnight.

Makes 12 servings. Preparation time: About 20 minutes.

Per serving: About 56 cal, 2 g pro, 12 g car, 0 g fat, 0% cal from fat, 0 mg cholesterol, 237 mg sod, 3 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 12 servings

Preparation Time: 0:00

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