Description
A vibrant salad featuring black-eyed peas, juicy peaches, and a zesty lime dressing, perfect for a refreshing summer side dish.
Ingredients
Units
- 2 cups black-eyed peas, cooked
- 3 oz (85 g) frisee, washed, dried, and chopped into small pieces
- 2 ripe peaches, sliced
- 1/2 small red onion, sliced thinly (half moon)
- 1/4 cup roasted pecans, chopped
- 1 jalapeno pepper, diced
- 1/4 cup fresh basil leaves, chopped
- 1 garlic clove, peeled and minced
- 2 tbsp extra virgin olive oil
- Zest of 1 lime
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Boil black-eyed peas in water, turn off the heat and let them cool for an hour.
- Rinse them, place them back in the saucepan, fill with clean water, and cook for 30 minutes or until desired consistency.
- Place the frisee in a large bowl. Add the cooked black-eyed peas, sliced peaches, red onion, roasted pecans, diced jalapeno, and chopped basil.
- In a small bowl, whisk together the lime zest, lime juice, minced garlic, olive oil, salt, and pepper. Drizzle the dressing over the salad.
- Toss everything gently to combine and serve.
Notes
For best results, cook your own black-eyed peas instead of using canned. Adjust the cooking time based on your preference for pea texture. This salad can be made ahead and stored in the refrigerator for up to 2 days. Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12
- Sodium: 300
- Fat: 10
- Carbohydrates: 35
- Fiber: 8
- Protein: 8
- Cholesterol: 0 mg