A great side for hot summer picnics when you need something that can sit out without worry. It was 96 the day I served this and it was cool and refreshing. Went great with fried chicken and fresh fruit.
Black-Eyed Pea Salad
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.
More From Sunset
- Calories: 110
- Calories from fat: 5%
- Protein: 6.7g
- Fat: 0.6g
- Saturated fat: 0.1g
- Carbohydrate: 21g
- Fiber: 8.2g
- Sodium: 303mg
- Cholesterol: 0.0mg
- 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
- 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.
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