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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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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.

Rating:
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 0.6 Fat, 0.8 Vegetables, 0.0 Fruits, 1.7 Starch, 0.2 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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Servings

Ingredients

1.0
1 cup Peas, black eyed, mature 2.0
2 each roma tomatoes 2.0
2 each fresh green onions 1.0
1 each medium celery stalks 0.5
0 1/2 cup fresh chopped onion 1.0
1 each serrano chili peppers 0.5
0 1/2 tsp salt 1.0
1 pinch black pepper 1.0
1 tsp fresh lime juice

Directions

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.