Delicious! I used arugula instead of watercress. Be sure not to overcook the peas. This held up well in the fridge overnight and would be a good potluck dish since there's no mayo to spoil.
Lucky Black-eyed Pea Salad
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.
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10 Hours, 5 Minutes
- 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
- 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.
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