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Smoky Black-Eyed Peas
1 1/2 Pounds cooked barbecued pork ribs
2 Cans (15 ounces each) black-eyed peas, drained
2 Cups chunky-style salsa
  Makes: 8 servings at $1.58 each.
Prep: 5 minutes
Stand: 30 minutes or refrigerate up to 24 hours.
1. Pull meat from rib bones and place in large bowl. Add peas and salsa; stir to combine. Cover; let stand 30 minutes or up to 24 hours in refrigerator before serving. Serve at room temperature.

 
Nutrient Value Per Serving:
218calories, 9 g fat (3 g saturated), 20 g protein, 13 g carbohydrate, 3 g fiber, 1,190 mg sodium, 47 mg cholesterol.