Peppery watercress fills in for traditional greens. January is peak season for fresh Chilean peaches—ripen at room temp in a brown paper bag until fragrant and juicy.
1 (16-oz.) package frozen black-eyed peas
1/4 cup chopped fresh cilantro
1/4 cup red pepper jelly
1/4 cup red wine vinegar
2 tablespoons olive oil
1 jalapeño pepper, seeded and minced
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced red bell pepper
1/3 cup diced red onion
2 large fresh peaches, peeled and diced
2 cups torn watercress
How to Make It
Prepare peas according to package directions, simmering only until al dente; drain and let cool 1 hour.
Whisk together cilantro and next 6 ingredients in a large bowl. Add cooked black-eyed peas, bell pepper, and onion, tossing to coat; cover and chill 8 hours. Stir peaches and watercress into pea mixture just before serving.