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Black-Eyed Pea And Jalapeno Salad

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out

2 fresh jalapeno chiles, seeds and ribs discarded, flesh cut into 1/4-inch dice

1 small red onion, cut into 1/4-inch dice

3/4 cup sprouts, such as sunflower or alfalfa

1/4 cup extra-virgin olive oil

2 tablespoons red-wine vinegar

Coarse salt and freshly ground black pepper

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