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.


Makes 6 to 8 servings

Recipe from

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


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.


May 2004