“Lighter version of the black eyed pea salad with no oils or mayonnaise from Sunset Magazine, May 2004. Notes: Use 2 cans (15 oz. each) black-eyed peas, rinsed and drained. Or soak 1 1/2 cups dried black-eyed peas in 2 quarts water overnight, drain, then cover with water (about 2 qt.) and simmer until tender to bite, 20 to 30 minutes; drain and let cool.”
READY IN:
15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel cucumber and cut in half lengthwise; scrape out seeds with a spoon and discard. Dice cucumber (about 1/4 in.) and put in a large bowl.
  2. Peel and chop onion; rinse and drain.
  3. Rinse and stem tomatoes and chile; chop tomato and mince chile.
  4. Add onion, tomatoes, chile, black-eyed peas, cilantro, 1 teaspoon salt, and pepper to cucumber. Mix well.
  5. Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.

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