Black-Eye Peas & Walnut Lettuce Wraps

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Diamond Nuts


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2 cups frozen black-eyed peas

¾ cup water

1 onion, chopped

1 red pepper, seeded and chopped

6 oz. butternut squash, cut in ½-inch dice (about 1 cup diced)

½ cup chopped California walnuts

¼ cup sherry vinegar or wine vinegar

¼ cup chopped parsley

Salt and pepper to taste

16 leaves iceberg lettuce or butter lettuce

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