Prep: 20 minutes
1 16 oz pkg frozen black-eyed peas (or field peas)
1/4 c chopped fresh cilantro
1/4 c red pepper jelly
1/4 c red wine vinegar
2 Tbsp olive oil
1 jalapeño pepper, seeded and minced (optional)
1/4 tsp salt
1/4 tsp freshly ground pepper
1 c diced red bell pepper
1/3 c diced red onion
2 large fresh peaches, peeled and diced (canned would probably work)
2 c torn watercress (or arugula)
Prepare peas according to pkg 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 into pea mixture just before serving, placing mixture on top of watercress/arugula, or dump it all together.
This is amazingly GOOD...and good for you. Lynne made it using field peas, which had a nice crunch to them, along with a tangy taste. Yum!
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