Description
A vibrant black-eyed salad with peaches, lime juice, roasted pecans, and jalapeño is a flavorful way to celebrate summer.
Ingredients
Scale
- 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
Instructions
- 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.
- To make the dressing: Whisk lime zest & juice, garlic, olive oil, salt and pepper in a mixing bowl.
- 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.
- Category: Side, Salad