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Spicy Black-Eyed Pea Salad

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Spicy Black-Eyed Pea Salad is a spicy light, warm-weather twist on classic Southern comfort food.  Perfect with anything you're grilling or on it's own as a healthy lunch!
Course Main Course / Dinner Salads
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 8
Calories 406


  • 1 pound dried black-eyed peas
  • 3 medium cucumbers
  • 1 medium red onion finely chopped
  • 5 medium tomatoes seeded and finely chopped
  • 2 jalapeño peppers finely chopped
  • 1 small bunch cilantro chopped
  • 3 cloves garlic minced
  • ¾ cup fresh lemon juice
  • ¾ cup extra-virgin olive oil
  • salt and freshly ground black pepper to taste


  • Bring a saucepan of unsalted water to a boil. Add the black-eyed peas and cook 25 to 30 minutes or until tender. Drain and cool under running water; drain again.
  • While the peas are cooking, prepare the vegetables. With a vegetable peeler, remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop.
  • Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the cooled peas, lemon juice and olive oil and stir to combine.
  • Season to taste with salt and pepper and more lemon juice if desired.
  • Refrigerate 30 minutes before serving.


MAKE AHEAD:  Cook the black-eyed peas, cool and drain.  Chop the vegetables and combine them with the black-eyed peas.  Cover and refrigerate.  Make the dressing, cover and refrigerate separately.  Leave the cilantro out until ready to serve.  When ready to serve, pour the dressing over and add the cilantro.


Serving: 8 | Calories: 406kcal | Carbohydrates: 42g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 16mg | Potassium: 977mg | Fiber: 8g | Sugar: 8g | Vitamin A: 830IU | Vitamin C: 28mg | Calcium: 88mg | Iron: 5mg