High fiber black-eyed peas with pimiento, parsley, tomato, Monterey Jack cheese in a pepper sauce vinaigrette.
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2 tablespoons cider vinegar
1 teaspoon finely chopped fresh garlic
1 teaspoon vegetable oil
1/2 teaspoon hot pepper sauce
1/2 teaspoon sugar
1/4 teaspoon salt
4 cups coarsely chopped tomatoes
1/2 cup chopped fresh parsley
1 (15-ounce) can black-eyed peas or black beans, rinsed, drained
1 (14-ounce) jar diced pimientos
2 ounce slice (1/2 cup) Land O Lakes® Monterey Jack Cheese, chopped
Combine all dressing ingredients in jar with tight-fitting lid; shake well.
Combine dressing and all salad ingredients except lettuce in bowl; mix well. Cover; refrigerate at least 1 hour.
Place 1 lettuce leaf on each individual plate; top with 1 cup salad mixture.