Peaches and Black-Eyed Pea Salad
Recipe Type: Side, Salad
A vibrant black-eyed salad with peaches, lime juice, roasted pecans, and jalapeño is a flavorful way to celebrate summer.
  • 1 cup black eyed peas, rinsed and drained
  • 1 teaspoon lime zest (from 2 limes)
  • 3 tablespoons lime juice, freshly squeezed
  • 1 garlic clove, peeled and minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 ounces frisee, washed, dried, and chopped into small pieces
  • 3 peaches, halved and sliced thinly
  • ½ small red onion, sliced thinly (half moon)
  • ¼ cup pecans, toasted & chopped
  • ¼ cup fresh basil leaves, chopped coarsely
  • 1 jalapeno chile, seeded & chopped finely
  1. Place the black-eyed peas in a medium size saucepan, cover it water, and bring it to a boil. Let it boil for 2-3 minutes. Remove pot from the heat and let it cool for an hour. Drain water and replace it with fresh cooking water. Place it back on the stove, bring it to a boil, and let it simmer for 25-35 minutes. Drain and set aside.
  2. To make the dressing: Whisk lime zest & juice, garlic, olive oil, salt and pepper in a mixing bowl.
  3. To assemble: Place frisee in a salad bowl. Add in the cooked black- eyed peas, peaches, red onion slices, pecans, basil leaves, and jalapeño. Give it a gentle stir. Drizzle it with the dressing and serve.
Recipe by Honest Cooking at