Print This Recipe

Print
Black-Eyed Pea and Jalapeno Salad

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.

Martha Stewart Living, August 2004 http://www.marthastewart.com/338114/black-eyed-pea-and-jalapeno-salad
4.333335
Rated
86.6667100(3)3
  • Prep Time 5 minutes
  • Total Time 10 minutes
  • Yield Serves 4

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

© 2013 Martha Stewart Living Omnimedia. All rights reserved.