|Dry black-eyed peas||1¼ cups|
|Green bell pepper, diced||1 cup|
|Green onion, finely chopped||½ cup|
|Red bell pepper, diced||¼ cup|
|Jalapeno chilies, finely chopped and seeded||¼ cup|
|Low-calorie Italian salad dressing||¾ cup|
|Lettuce or tortilla chips, for serving|
- Place the beans in a large pot with 3 cups water; bring to a boil, reduce heat and simmer 45-50 minutes or until beans are just barely tender.
- Drain and rinse with cold water.
- Mix beans with remaining ingredients. Chill.
- Serve over lettuce or as dip with baked tortilla chips.
Fruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; Other: 0
California Dry Bean Advisory Board
|Serving Size||1/8 of recipe|
|Calories from Fat||5|
|Saturated Fat||0 g|
|Dietary Fiber||3 g|
|Vitamin A||6% DV|
|Vitamin C||30% DV|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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