Black Eye Peas Salad
Ingredients
- 1 can black-eyed peas
- 1/2 english cucumber
- 1/4 cup finely chopped red onion
- 2 medium tomatoes, seeded and chopped
- 1 medium jalapeño pepper, finely chopped
- 1/2 cup chopped fresh cilantro if available
- 2 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
- 1/3 cup extra-virgin olive oil, divided
- Salt and freshly cracked black pepper, to taste
Instructions
- Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.
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Black Eye Peas Salad
Prep time
Cook time
Total time
Ingredients
- 1 can black-eyed peas
- ½ english cucumber
- ¼ cup finely chopped red onion
- 2 medium tomatoes, seeded and chopped
- 1 medium jalapeño pepper, finely chopped
- ½ cup chopped fresh cilantro if available
- 2 cloves garlic, minced
- ¼ cup fresh lemon juice (about 2 large lemons) or more to taste
- ⅓ cup extra-virgin olive oil, divided
- Salt and freshly cracked black pepper, to taste
Instructions
- Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about ¼ cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.