No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

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: 5 mins
    total time: 10 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 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.

Source
Martha Stewart Living, August 2004

advertisement

advertisement