Spicy Black-Eyed Pea Salad with Tomatoes, Cucumbers and Cilantro

June 3rd, 2011

I eat differently when I am alone.  But no, I do not make do with a bowl of cereal or a frozen microwaved meal for dinner.  I am known to live on grilled hamburgers and my new passion, Hebrew National Hot Dogs, but I also like to make a big batch of something and serve it in different ways for several days.

A cookbook that I have come to rely on for well tested and unusual recipes is The Fresh Market & Friends Cookbook.  This black-eyed pea salad is a case in point.  It is something different. It can be served as is and is deliciously refreshing.  It was not at all spicy though.  I seeded my jalapeno pepper so that may be the reason.  If you want more spice, add the whole minced pepper.   I also liked the fact that it used dried black-eyed peas which actually cook up in no more than 20 minutes; much better than the salty canned variety.  Right after I made the salad I served it with the predictable grilled hamburger.  But then I got creative.

I always have flour tortillas in the refrigerator and I had picked up a rotisserie chicken on my way home from the Memorial Day weekend which I had barely put a dent in.  So I fried the tortillas in a little oil, topped them with the black-eyed pea salad, cubes of chicken and a little sour cream.  It was delicious.  Now what should I do next?  How about adding them to salad greens with a can of good quality olive oil packed tuna or, if I get lazy and desperate, it would make a good relish on my hot dog.  What would you do?


1 1/2 cups dried black-eyed peas
1 large cucumber, peeled, seeded and chopped
1 small red onion, chopped
4 medium tomatoes, seeded and chopped
1 jalapeno pepper, minced
1/2 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 cup olive oil
1/4 cup lemon juice
salt and pepper to taste

Bring a large pot of water to a boil then add black-eyed peas and a pinch of salt; cover and bring back to a boil.  Reduce heat and simmer partially coverd for 15 to 20 minutes.  Drain, rinse and allow to cool.

In a serving bowl, combine cooled black-eyed peas, cucumber, onion, tomatoes, jalapeno, cilantro, garlic, oil, lemon juice, salt and pepper; toss to combine.  Serve immediately or place in refrigerator for 30 minutes to allow flavor to develop.

Printable recipe

7 responses to “Spicy Black-Eyed Pea Salad with Tomatoes, Cucumbers and Cilantro”

  1. I love your photos, Penny, and also of course the salad: simple yet delicious! I wld prefer hamburger to chicken. Also don’t ask me about tortillas!

  2. I make a similar salad with canned black-eyed peas and tomatoes and ham. Love the idea of putting it on a tortilla with chicken.

    I don’t like to cook for myself and never have, even when my husband traveled all week. I’d much rather pamper him than me. When along, I live on roasted chicken and salads such as you’ve made here. And of course, pimento cheese, my old southern standby.

  3. I am the bowl of cereal type for dinner when I am alone {sorry!}, but I would love to make this for my family. We just tried those hotdogs and they were good. I do like this recipe and I am going to print it. I like the sound of the chicken in it, too!


  4. Barbara says:

    Wow. I love that salad on your fried tortillas, Penny! Going to try that.
    I’ve been eating alone for a lot of years and I cook for myself. Meat and fish with a veg. or salad every night. Rarely do I resort to cereal or even eggs. (Unless time gets in the way)

  5. Pondside says:

    That salad on the tortillas looks scrumptious. I never have tortillas in the house, but I may have to buy a pack and see what I can do with them.

  6. Awesome pics. I similarly have different salads and salsas on hand and end up throwing them into different creations over the pursuing week. Thanks for the post! Have a nice weekend!


  7. Robin Sue says:

    Hi Penny,
    I made this salad for a party I went to and everyone loved it! Thanks for sharing the recipe!
    Robin Sue

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.