Summer Peaches and Black-eyed Peas Salad
Posted By Savita
It’s summer’s last hurrah (last long weekend) and a perfect time to celebrate summer fruits and veggies. At this special time of year, tomatoes & peaches are everywhere we turn, piled up in farmers’ market stands and spotlighted on all the restaurant menus. So we thought to celebrate this special day with special lunch having our summer favorites. Yes, you guessed it right, peaches and tomatoes. We adore’em and cannot have enough. Today they are jazzing up in my quick black-eyed peas salad, served on side with grilled chicken livers.
Pairing Ideas:
Total Time:
Prep Time:
Cook Time:
Cuisine:
American
Category:
Salad
Serves:
2
Ingredients
- 2 Cup Black-eyed Peas (canned drained peas or cook fresh)
- 1 Cup Cherry Tomatoes
- 2 Peach (ripe but not mushy)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 Cup Red Onion (fine chopped)
- 1 tbsp Lime (Juice)
- 1-2 Jalapeno (fine chopped - optional)
- 1/4 Cup Raisins (Golden Raisins or golden dried berries)
Directions
-
1. If not using canned Black-eyed Peas, soak 1 cup beans for 3-4 hrs in water and then boil in large pot with 1/2 tsp salt and 3 cup water till beans are al-dente about 20 minutes. I usually pressure cook'em for just 5 minutes. -
2. If using canned Black-eyed Peas, just drain and rinse to get ride of canning liquid and extra sodium. -
3. I have used peaches and cherry tomatoes for this salad, you can also add some firm pears. -
4. Dice red onion very fine or per your liking. Also small dice peaches. -
5. Add cut in half cherry tomatoes, fine minced jalapenos pepper (if using), salt, pepper and lime juice. Mix well. -
6. Add rinsed Black-eyed Peas, mix well and enjoy!!!
Savita's Recipe Notes:
Don't worry about raw red onion taste, onions marinate very well with lime juice and some acidity from tomatoes (release after adding salt) and they will be perfectly crunchy and mild by the time you eat'em.© Chef De Home. Post content including video and photos are copyright protected.