Lucky Black-eyed Pea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Peppery watercress fills in for traditional greens. January is peak season for fresh Chilean peaches—ripen at room temp in a brown paper bag until fragrant and juicy. Ingredients:
1 (16-oz.) package frozen black-eyed peas |
1/4 cup chopped fresh cilantro |
1/4 cup red pepper jelly |
1/4 cup red wine vinegar |
2 tablespoons olive oil |
1 jalapeño pepper, seeded and minced |
3/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 cup diced red bell pepper |
1/3 cup diced red onion |
2 large fresh peaches, peeled and diced |
2 cups torn watercress |
Directions:
1. Prepare peas according to package directions, simmering only until al dente; drain and let cool 1 hour.
2. Whisk together cilantro and next 6 ingredients in a large bowl. Add cooked black-eyed peas, bell pepper, and onion, tossing to coat; cover and chill 8 hours. Stir peaches and watercress into pea mixture just before serving.
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