Piquant jalapeño 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.
Ingredients
serves 4
2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
2 fresh jalapeño peppers, 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
Put the black-eyed peas, jalapeños, onion, and sprouts in a large bowl. Add the oil and vinegar, and toss well. Season with salt and pepper.
Reprinted with permission fromThe Martha Stewart Living Cookbook: The New Classicsby Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book fromAmazon.
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