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Black-Eyed Pea Salad

James Carrier
Yield Makes 6 to 8 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.