Black-Eyed Pea Salad

Sunset
Black-Eyed Pea SaladRecipe
James Carrier
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.
Makes 6 to 8 servings

Ingredients

+ Add To Shopping List
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

Preparation

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.

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

Created date

May 2004

Nutritional Information

Calories 110
Caloriesfromfat 5 %
Protein 6.7 g
Fat 0.6 g
Satfat 0.1 g
Carbohydrate 21 g
Fiber 8.2 g
Sodium 303 mg
Cholesterol 0.0 mg