Ingredients
2
cans (15 or 15 1/2 oz each) black-eyed peas, drained, rinsed
8
oz Monterey Jack cheese, cubed
1
medium yellow bell pepper, cut into 1-inch-long julienne strips
1
medium tomato, coarsely chopped
1/3
cup chopped fresh parsley
1/4
cup chopped red onion
1/2
cup reduced-calorie Italian dressing
5
cups torn lettuce
Preparation
In medium bowl, gently mix all ingredients except lettuce. Refrigerate until serving time.
Just before serving in large bowl, place lettuce; spoon salad over lettuce. Stir just to combine.
