Black-Eyed Pea Salad

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.

Yield: Makes 6 to 8 servings
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Nutritional Information

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