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Black-Eyed Pea and Jalapeno Salad


Piquant jalapeno chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, August 2004


  • 2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
  • 2 fresh jalapeno chiles, seeds and ribs discarded, flesh cut into 1/4-inch dice
  • 1 small red onion, cut into 1/4-inch dice
  • 3/4 cup sprouts, such as sunflower or alfalfa
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • Coarse salt and freshly ground black pepper


  1. Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.

Reviews Add a comment

  • MS10187814
    8 APR, 2015
    I really enjoyed this, and added turmeric and cumin for a little more kick.