Black-Eyed Pea Salad with Peaches and Pecans

Name: Black-Eyed Pea Salad with Peaches and Pecans
Yield: Serves 4 to 6
Cuisine: Southern
Ingredients: 1 teaspoon, grated lime zest plus 2½ tablespoons juice (2 limes); 1 teaspoon, honey; 1 small, garlic clove, minced; , Salt and pepper; 2 tablespoons, extra-virgin olive oil; 2 (15-ounce) cans, black-eyed peas, rinsed; 2 , peaches, halved, pitted, and chopped coarse; 3 ounces, frisée, trimmed and chopped into 2-inch pieces; 1/4 cup, red onion, chopped fine; 1/4 cup, pecans, toasted and chopped; 1/4 cup, fresh basil leaves, torn into ½-inch pieces; 1 , jalapeño chile, stemmed, seeded, and chopped fine

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A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME25 minutes

Black-Eyed Pea Salad with Peaches and Pecans

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

With their delicate skins and creamy interiors, black-eyed peas are great in salads paired with a tart dressing and crunchy vegetables. They're most popular in the South, so we looked to Southern cuisine for inspiration. Peaches added sweet...

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