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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Lighter version of the black eyed pea salad with no oils or mayonnaise from Sunset Magazine, May 2004. Notes: Use 2 cans (15 oz. each) black-eyed peas, rinsed and drained. Or soak 1 1/2 cups dried black-eyed peas in 2 quarts water overnight, drain, then cover with water (about 2 qt.) and simmer until tender to bite, 20 to 30 minutes; drain and let cool. Ingredients:
1 cucumber (10 oz.) |
1 red onion (6 oz.) |
2 tomatoes (12 oz. total) |
1 fresh serrano chili (3 in. long) |
3 1/2 cups cooked black-eyed peas (see notes) |
1/4 cup chopped fresh cilantro |
about 1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
3 tablespoons lemon juice |
Directions:
1. Peel cucumber and cut in half lengthwise; scrape out seeds with a spoon and discard. Dice cucumber (about 1/4 in.) and put in a large bowl.
2. Peel and chop onion; rinse and drain.
3. Rinse and stem tomatoes and chile; chop tomato and mince chile.
4. Add onion, tomatoes, chile, black-eyed peas, cilantro, 1 teaspoon salt, and pepper to cucumber. Mix well.
5. Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.
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