January 11, 2009

Black-Eyed Pea Salad

Black-Eyed Pea Salad
Recipe courtesy of Houston Chronicle

  • 1/2 pound black-eyed peas, soaked in water to cover for 1 hour
  • 1 teaspoon salt (divided use)
  • 1 tomato, peeled, seeded and diced
  • 1 cucumber, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 bunch green onions, chopped
  • 1/2 bunch flat-leaf parsley, roughly chopped
  • Juice of 2 limes
  • 1 habanero chile, seeded and finely chopped
  • 1⁄8 teaspoon freshly ground black pepper, or to taste
  • 1⁄3 cup best-quality olive oil
  • 8 lettuce leaves, for serving


  1. In a medium saucepan, gently boil the peas in 1 quart of water until tender, about 30 minutes.
  2. Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
  3. In a large bowl, mix the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
  4. Gradually pour in the oil while whisking the mixture together.
  5. Gently fold in the black-eyed peas.
  6. Cover and allow to sit for 1 hour so that the flavors can marry.
  7. Serve in the lettuce leaves.


My Garage Guys LLC said...

This salad was really yummy. The next time I make it, I will reduce the olive oil so it's not so oily. Otherwise, fantstic!!