Black-Eyed Pea Salad with Peaches and Pecans

Name: Black-Eyed Pea Salad with Peaches and Pecans
Yield: Serves 4 to 6
Ingredients: 1 teaspoon, grated lime zest plus 2½ tablespoons juice (2 limes); 1 teaspoon, honey; 1 , small garlic clove, minced; ¾ teaspoon, table salt; 2 tablespoons, extra-virgin olive oil; 2 (15-ounce) cans, black-eyed peas, rinsed; 2 , peaches or nectarines, halved, pitted, and chopped coarse; 3 ounces, frisée or escarole, trimmed and cut into 2-inch pieces; ¼ cup finely, chopped red onion; ¼ cup, pecans or whole almonds, toasted and chopped; ¼ cup, fresh basil or parsley leaves, torn into ½-inch pieces; 1 , jalapeño or serrano chile, stemmed, seeded, and chopped fine

3 comments

With their delicate skins and creamy interiors, black-eyed peas are great when paired with a tart dressing and crunchy ingredients in a salad.

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

SERVES4 to 6

Black-Eyed Pea Salad with Peaches and Pecans

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

WHY THIS RECIPE WORKS

They're popular in the South, so we looked to Southern cuisine for inspiration and decided on using a combination of peaches and pecans. Peaches added sweet juiciness while pecans provided crunch and richness. For a little spice, we seeded ...

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