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Skinny Hoppin' John
Source: The following recipe was submitted by Marilyn Helton and is courtesy of the American Institute for Cancer Research.

A warm salad of black-eyed peas, tomatoes, and chile.

Prep Time: 15 minutes
Cook Time: 90 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 159.7
Total Carbs 29.5 g
Dietary Fiber 5.6 g
Sugars 4.8 g
Total Fat 0.6 g
Saturated Fat 0.2 g
Unsaturated Fat 0.3 g
Potassium 579.3 mg
Protein 10.6 g
Sodium 313.6 mg
Dietary Exchanges
, 1 Vegetables , 2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  Peas, black eyed, mature
2 each  roma tomatoes
2 each  fresh green onions
1 each  medium celery stalks
0 1/2 cup  fresh chopped onion
1 each  serrano chili peppers
0 1/2 tsp  salt
1 pinch  black pepper
1 tsp  fresh lime juice
  1. Rinse the peas and place in a deep saucepan with 2 1/2 cups cold water. Bring to a boil and cook until the beans are soft, 45 minutes to 1 hour. Stir in the tomatoes, scallions, celery, onion, chile, and salt into the hot beans. Simmer 25 minutes over medium heat. Season to taste with the pepper. Mix in the lime juice and serve.

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