Black-Eyed Pea Salad

Yields
Makes 6 to 8 servings

Notes: Use 2 cans (15 oz. each) black-eyed peas, rinsed and drained. Or soak 1 1/2 cups dried black-eyed peas in 2 quarts water overnight, drain, then cover with water (about 2 qt.) and simmer until tender to bite, 20 to 30 minutes; drain and let cool.

James Carrier

1 cucumber (10 oz.)

1 red onion (6 oz.)

2 tomatoes (12 oz. total)

1 fresh serrano chile (3 in. long)

3 1/2 cups cooked black-eyed peas (see notes)

1/4 cup chopped fresh cilantro

About 1 teaspoon salt

1/2 teaspoon freshly ground pepper

3 tablespoons lemon juice

Step 1

Peel cucumber and cut in half lengthwise; scrape out seeds with a spoon and discard. Dice cucumber (about 1/4 in.) and put in a large bowl. Peel and chop onion; rinse and drain. Rinse and stem tomatoes and chile; chop tomato and mince chile. Add onion, tomatoes, chile, black-eyed peas, cilantro, 1 teaspoon salt, and pepper to cucumber. Mix well.

Step 2

Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories110

% Daily Value *
Total Fat 0.6g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 303mg14%
Total Carbohydrate 21g8%

Dietary Fiber 8.2g30%
Protein 6.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Black-Eyed Pea Salad