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Black-eyed peas are more than a New Year's good-luck charm or a Southern comfort food; they can be used to make this great Spicy Black-Eyed Pea Salad you'll crave all year long.


Total time

0 minutes


Sides, Lunch


  • 1 pound dried black-eyed peas
  • 3 medium 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 cloves garlic (minced)
  • ¾ cup fresh lemon juice
  • ¾ cup extra-virgin olive oil
  • salt and freshly ground black pepper (to taste)


  1. Bring a saucepan of unsalted water to a boil. Add the black-eyed peas and cook 25 to 30 minutes or until tender. Drain and cool under running water; drain again.
  2. While the peas are cooking, prepare the vegetables. With a vegetable peeler, remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop.
  3. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the cooled peas, lemon juice and olive oil and stir to combine.
  4. Season to taste with salt and pepper and more lemon juice if desired.
  5. Refrigerate 30 minutes before serving.
  6. View the recipe instructions at From a Chef's Kitchen

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