Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total Time
10 Hours 5 Mins
Yield
Makes 6 servings

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.

How to Make It

Step 1

Prepare peas according to package directions, simmering only until al dente; drain and let cool 1 hour.

Step 2

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.

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