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Lucky Black-eyed Pea Salad

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total time 10 hrs, 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.

Ingredients

  • 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

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

  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.