BLACK-EYED PEA SALAD

Notes: Use 2 cans (15 oz. each) black-eyed peas, rinsed and drained. Or soak 1 1/2 cups dried black-eyed peas in 2 quarts water overnight, drain, then cover with water (about 2 qt.) and simmer until tender to bite, 20 to 30 minutes; drain and let cool.

Yield: Makes 6 to 8 servings

Ingredients

• 1  cucumber (10 oz.)
• 1  red onion (6 oz.)
• 2  tomatoes (12 oz. total)
• 1  fresh serrano chile (3 in. long)
• 3 1/2  cups  cooked black-eyed peas (see notes)
• 1/4  cup  chopped fresh cilantro
• About 1 teaspoon salt
• 1/2  teaspoon  freshly ground pepper
• 3  tablespoons  lemon juice

Preparation

1. Peel cucumber and cut in half lengthwise; scrape out seeds with a spoon and discard. Dice cucumber (about 1/4 in.) and put in a large bowl. Peel and chop onion; rinse and drain. Rinse and stem tomatoes and chile; chop tomato and mince chile. Add onion, tomatoes, chile, black-eyed peas, cilantro, 1 teaspoon salt, and pepper to cucumber. Mix well.
2. Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.