Black-Eyed Pea Salad
Spicy Black-Eyed Pea Salad is a light and fresh twist on classic Southern comfort food. Bring it to your next picnic, or serve it with anything you’re grilling this summer. The ingredients can even be prepped ahead of time, making for a healthy and convenient lunch that you can pack and take to work.
Servings: 8
Ingredients
- 1 pound dried black-eyed peas
- 2 large English cucumbers seeded and chopped
- 8 medium plum tomatoes seeded and chopped
- 1 small red onion finely chopped
- 2 jalapeño peppers seeded if desired, finely chopped
- 1 bunch cilantro leaves and tender stems, chopped
- 3 cloves garlic minced
- 2/3 cup fresh lemon juice (approximately 4 large) or to taste
- 2/3 cup extra-virgin olive oil
- salt and freshly ground black pepper to taste
Instructions
- Bring a saucepan of unsalted water to a boil. Add the black-eyed peas and boil for 20-25 minutes or until tender. Drain in a colander and cool under cold running water; drain again.
- Combine the peas, cucumber, tomato, onion, jalapeno, cilantro, and garlic in a large bowl and stir.
- Add the lemon juice and olive oil and stir again.
- Season to taste with salt and pepper and more lemon juice if desired.
- Serve immediately or refrigerate for up to 30 minutes before serving.
Notes
MAKE AHEAD:
- Cook the black-eyed peas, cool, and drain. Chop the vegetables and combine them with the black-eyed peas.
- Make the dressing and keep it separate.
- Cover and refrigerate both.
- For the best flavor, leave the cilantro out until ready to serve.
- When ready to serve, pour the dressing over and add the cilantro.
Nutrition
Serving: 8 | Calories: 385kcal | Carbohydrates: 42g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 16mg | Potassium: 947mg | Fiber: 8g | Sugar: 8g | Vitamin A: 730IU | Vitamin C: 25mg | Calcium: 88mg | Iron: 5mg