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
- 2 ripe peaches, sliced
- 1/4 cup roasted pecans, chopped
- 1 jalapeño pepper, diced
- 1/4 cup fresh basil leaves, chopped
- 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.
- In a large bowl, combine cooked black-eyed peas, sliced peaches, roasted pecans, diced jalapeño, and chopped basil.
- Add lime zest and lime juice, and season with salt and pepper to taste.
- 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