Black Eyed Peas Salad & Pomegranate Vinaigrette
This recipe is perfect as a side holiday dish. The pomegranate vinaigrette adds a bit of sweetness without added sugars.
Ingredients
- 1 15-ounce can black-eyed peas drained and rinsed
- 1 small red bell pepper diced
- 1 small tomato diced
- 1/2 small red onion finely chopped
- 1 tbsp fresh parsley chopped
- 1 jalapeno (optional) diced
Pomegranate Reduction Sauce
- 1 cup POM Wonderful 100% Pomegranate Juice
Pomegranate Vinaigrette
- 2 tbsp pomegranate reduction sauce
- 2 tbsp extra virgin olive oil
- salt and black pepper to taste
Instructions
Pomegranate Reduction Sauce
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Pour the pomegranate juice into a small pot. Bring to a boil for 30 minutes. Remove the pomegranate sauce from the heat and let it cool.
Pomegranate Vinaigrette
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In a small bowl, whisk the pomegranate sauce, olive oil, salt, and black pepper.
Black Eyed Peas Salad
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In a large bowl, combine the black-eyed peas and vegetables. Pour the vinaigrette over the black-eyed peas salad. Mix well. Refrigerate for 8 hours. Garnish with fresh parsley and pomegranate arils.
The Lifestyle Dietitian Notes
There is 700 mg of polyphenol antioxidants in every 8 ounces of POM Wonderful 100% Pomegranate Juice. The pomegranate vinaigrette adds a touch of sweetness because boiling the pomegranate juice reduces it to a syrup-like texture. Don't worry, the antioxidant levels remain stable even after simmering for 2 hours.
Use the remaining pomegranate sauce as a glaze for meatballs, or drizzle over pancakes, oatmeal, or ice cream.
