Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Jo’s Black-Eyed Pea Salad




Source of Recipe


My MIL,Jo


Recipe Introduction


Jo made this a brought it over for Mike to have some. Rather surprisingly, I liked it a lot. The jalapenos were not overly hot and I managed to avoid the green pepper pieces. She says that she made some changes to the original recipe and that additional changes could be made to adjust the recipe to your taste. I think some black beans might be good. I think you could also use rinsed, canned black-eyed peas as a shortcut (one pound dried is 6 cups canned). This recipe is similar to the one I make called “Texas Caviar”, but tastier – I really like the fresh dressing here. When I use jalapeno peppers in a recipe, I always tame the heat by roasting and skinning them and removing the seeds and ribs. That way you get the good flavor of the peppers, but very little heat. This is great as a dip with tortilla or pita chips.


List of Ingredients




1 lb. dried black-eyed peas
3 medium cucumbers (or 1 1/2 English cucumbers)
1 medium red onion, finely chopped
5 medium tomatoes, seeded and finely chopped
2 jalapeno peppers, finely chopped
1 small bunch cilantro, chopped
3/4 c. fresh lime juice and the zest of one lime
1/4 t. cumin
Corn cut off one ear of corn
3/4 c. extra virgin olive oil
Salt & freshly ground pepper, to taste


Recipe



Prepare the black-eyed peas according to package directions. They should be tender, but firm. Drain and rinse well to cool.

While the peas are cooking, prep the vegetables – peel, chop, etc. Jo cut hers very small – about the size of the peas and that was perfect. The only thing that I would do differently is to cut the green peppers a little larger so that I could avoid them.

Mix the cooled peas and all the vegetables in a large bowl. Add the lime juice and zest along with salt and pepper and combine. Taste and adjust seasonings, as needed.

Refrigerate at least 30 minutes. Mike ate this for a few days and it was fine.

This recipe makes a LOT! It is great for a party or a pot luck and lasts for a good week.