Black-Eyed Pea Salad with Peaches and Pecans

Black-Eyed Pea Salad with Peaches and Pecans

I am going to miss summer with all its wonderful variety of fresh fruits and vegetables, so I am going to make the most of what time is left. Today, Laura and I had a very delicious and healthy salad made with fresh peaches, arugula and basil. The recipe by America’s Test Kitchen, Cooking Fresh, 2015, asks for frisée, but I used arugula, instead. Watercress would also make a great substitute. The proteins in this salad are black-eyed peas with some crunchiness from toasted, chopped pecans. The surprise flavor is from the finely chopped jalapeño pepper. The salad was a hit with my daughter, who will be returning to college in just a few days. I’m going to miss my food critic!

Black-Eyed Pea Salad with Peaches and Pecans

Black-Eyed Pea Salad with Peaches and Pecans

Ingredients:

  • 1 teaspoon lime zest
  • 2½ tablespoons lime juice
  • 1 teaspoon organic honey
  • 1 small garlic clove, minced
  • Sea salt
  • Freshly ground pepper
  • 2 tablespoons organic extra-virgin olive oil
  • 2 (15 ounce) cans black-eyed peas, rinsed
  • 2 peaches, halved, pitted and chopped coarse
  • 3 ounces arugula, frisée, or watercress
  • ¼ cup red onion, finely chopped
  • ¼ cup pecans, toasted chopped
  • ¼ cup fresh basil leaves, torn into ½-inch pieces
  • 1 jalapeño pepper, stemmed, seeded and finely chopped

Directions:

  1. Whisk together lime zest, lime juice, honey, and garlic in a large bowl. Drizzle in olive oil, stirring constantly. Add salt and pepper to taste.
  2. Add peas, peaches, arugula, onion, pecans, basil and jalapeño to large bowl. Toss thoroughly. Add additional salt and pepper, if necessary. 4 to 6 servings.

Black-Eyed Pea Salad with Peaches and Pecans

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