Black-Eyed Pea Salad
James Carrier
Yields 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.

How to Make It

Step 1
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.

Step 2
2

Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.

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

Directions

Step 1
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.

Step 2
2

Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.

Black-Eyed Pea Salad