Simple Black-eyed Pea Salad

posted in: Recipes, Salads, Sides | 3
I love the tradition of eating black-eyed peas and greens on New Year’s Day or soon after. These are wonderful, simple foods to help recover from the excesses of the holidays. We had this with some light, Mexican-style tomato soup and corn muffins.
Simple Black-eyed Pea SaladUpdate 1/2/2011: I added a chipotle variation to the end of the recipe.

This gets better if made ahead and refrigerated for several hours. It’s even better the next day.
1 15-ounce can black-eyed peas, drained and rinsed
1/2 red bell pepper, diced (about 1/2 cup)
1 jalapeño, diced
1/4 red onion, diced (about 1/3 cup)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon lime juice (from about 1/2 a lime)
salt and freshly ground black pepper to taste
Combine all ingredients in a non-reactive serving bowl.
Serves 3.Chipotle variation. Make the salad with just the black-eyed peas, bell pepper and onion and then add the following ingredients:

3/4 teaspoon of minced or puréed chipotles in adobo (if minced, include some of the sauce from the can)
1 tablespoon lime juice
1 tablespoon olive oil
2 teaspoons agave nectar
1/4 teaspoon smoked paprika
a pinch of salt
a few grindings of black pepper
1 minced garlic clove (a very small clove)

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3 Responses

  1. I love simple things where the goodness of each ingredient shines through. Bookmarked….might just add a little small diced red onion.

    Nice photo.

  2. ooops, meant to say a little MORE diced red onion…

  3. This is a great recipe and compliments grilled foods nicely. It has become a staple with our bar-b-ques. I reduced the vinegar to 1/4 cup and added a splash of balsamic vinegar for sweetness. It has great presentation with its color and chunkiness. Thanks.

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