Peppery watercress fills in for traditional greens, and fresh peaches, cilantro, and black-eyed peas add fresh flair. Red pepper jelly gives signature Southern style. January is peak season for fresh Chilean peaches—ripen at room temp in a brown paper bag until fragrant and juicy.

Lucky Black-eyed Pea Salad

black-eyed peas

cilantro

red pepper jelly

red wine vinegar

olive oil

jalapeño pepper, seeded and minced

salt

pepper

red bell pepper

red onion

peaches,

watercress

Prepare peas according to package directions, simmering only until al dente; drain and let cool 1 hour.


Whisk together cilantro and next 6 ingredients in a large bowl. Add cooked black-eyed peas, bell pepper, and onion, tossing to coat; cover and chill 8 hours. Stir peaches and watercress into pea mixture just before serving.


lucky black-eyed pea salad

Total: 10 hours, 5 minutes

Servings: 6

Author : Southern Living Editors

Ingredients

Instructions

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