1. Combine black-eyed peas, olives, avocados, tomatoes, onion, and bell peppers in a large mixing bowl.
2. Pour reduced fat dressing over ingredients; gently toss until dressing is evenly distributed over caviar salad.
Yield: 16, ½ cup servings
Nutrition information per serving: 117 calories, 4 gm protein, 13 gm carbohydrate, 4 gm fiber, 6.5 gm fat with 0.8 gm saturated, 319 mg sodium
To reduce sodium content, thoroughly rinse black-eyed peas off with water.
Exchanges per serving: 1 starch, 1 fat
Source: Adapted recipe by Marianne Wetherill, RD/LD - St. John Medical Center