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.
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
How to Make It
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.
Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.
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.
I made this without any cucumber because I didn't have any on hand. I just added extra tomato. Instead of the lemon juice dressing, I used red wine vinegar & extra virgin olive oil. I served this with a spiral ham and potato salad. This salad was very good w/o the cucumber so I can't wait to try it again with the cucumber. I would not hesitate to serve this for any special occasion as well as everyday meals.