Mexican Black-eyed Pea Salad
Tender black-eyed peas, tossed with crunchy diced red pepper and cucumber, fresh jalapeño pepper and cilantro, with lime vinaigrette--this is an easy potluck salad all year long. Makes about 5 cups. Serves 6 to 10, depending of course on portion size.
Servings: 8 people
- 2 cans black-eyed peas, rinsed and drained, (3 to 3 ½ cups cooked beans
- 1/2 cup chopped red onion
- 1 red bell pepper diced in ½-inch chunks, about 1 cup
- ½ cup cucumber, peeled, seeded and diced in ½ inch chunks
- 1 jalapeño pepper, seeded and finely chopped
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons fresh-squeezed lime juice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon Dijon-style mustard
- 1 clove garlic, minced
- ¾ teaspoon dried oregano
- 1/2 teaspoon sea salt
- Freshly ground black pepper
Mix the black-eyed peas, onions, red pepper, jalapeño pepper, and cilantro in a bowl.
In another bowl, whisk together the lime juice, olive oil, mustard, garlic, oregano, salt, and a generous grind of black pepper.
Pour the vinaigrette over the salad and toss until everything is well coated. Taste and adjust seasoning, adding more salt and pepper if needed.
Refrigerate at least one hour to allow the flavors to blend. Taste before serving—you may need to add more salt.