Black-Eyed Pea and Jalapeno Salad

Name: Black-Eyed Pea and Jalapeno Salad
Prep time: 5 min
Total time: 10 min
Yield: 4 servings
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

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.

Source: Martha Stewart Living, August 2004

10 mins 5 mins 4

Total Time Prep Servings

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