A friend from Georgia brought this salad to a Fourth of July cookout a few years back and I could not stop eating it. Black-eyed peas cooked from dried until tender, tossed warm with sliced ripe peaches, chopped roasted pecans, diced jalapeno, chopped fresh basil, lime zest, lime juice, salt, and pepper. Served at room temperature.
The warm peas absorb the lime juice and soften the basil, and the peaches are sweet against the earthy beans. The jalapeno is there for heat, not flavour, and it hits the back of your throat after each bite. The pecans are the crunch. This is a salad that straddles the line between Southern and something more tropical. I keep making it every summer the moment the first peaches come in.
Tips for Making Peaches and Black-Eyed Pea Salad
Cook the peas from dried
Soak the black-eyed peas, boil, then cool and rinse. Cook in fresh water for about thirty minutes until tender but not mushy.
Canned peas work in a pinch but the texture is softer and the flavour is blander. Dried peas cooked fresh have a firmer bite and absorb the dressing better.
Toss while the peas are warm
Warm peas absorb the lime juice and zest. Cold peas sit under the dressing. Toss everything together right after cooking and draining.
The peaches and basil should be added to the warm peas. The heat softens the basil slightly and releases its fragrance.
Peaches and Black-Eyed Pea Salad
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegan
Description
A vibrant salad featuring black-eyed peas, juicy peaches, and a zesty lime dressing, perfect for a refreshing summer side dish.
Ingredients
Units
- 2 cups black-eyed peas, cooked
- 2 ripe peaches, sliced
- 1/4 cup roasted pecans, chopped
- 1 jalapeño pepper, diced
- 1/4 cup fresh basil leaves, chopped
- Zest of 1 lime
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Boil black-eyed peas in water, turn off the heat and let them cool for an hour.
- Rinse them, place them back in the saucepan, fill with clean water, and cook for 30 minutes or until desired consistency.
- In a large bowl, combine cooked black-eyed peas, sliced peaches, roasted pecans, diced jalapeño, and chopped basil.
- Add lime zest and lime juice, and season with salt and pepper to taste.
- Toss everything gently to combine and serve.
Notes
For best results, cook your own black-eyed peas instead of using canned. Adjust the cooking time based on your preference for pea texture. This salad can be made ahead and stored in the refrigerator for up to 2 days. Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Category: Salad
Method: Stovetop
Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12
- Sodium: 300
- Fat: 10
- Carbohydrates: 35
- Fiber: 8
- Protein: 8
- Cholesterol: 0 mg
Frequently Asked Questions
Can I use canned black-eyed peas?
Yes. Drain and rinse them well. The flavour is milder and the texture softer. Two cups of cooked peas is about one and a half cans.
What kind of peaches?
Ripe but firm. They should yield to gentle pressure but hold their shape when sliced. Over-ripe peaches turn to mush in the salad.
Can I make this ahead?
Yes. It keeps in the fridge for up to two days. The flavours develop as it sits. Bring to room temperature before serving.
If You Liked This Recipe, You’ll Love These
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- Peach and Feta Salad with Lavender Dressing
- Grilled Halloumi and Peach Panzanella
- Grilled Pork Chops with Peach Salad
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