Lucky Black-Eyed Pea Salad

(from walowrey’s recipe box)

Peppery watercress fills in for traditional greens. January is peak season for fresh Chilean peaches—ripen at room temperature in a brown paper bag until fragrant and juicy.

Source: The Hispanic Food Network

Cook time: 5 minutes
Serves 6 people

Categories: Chilean, Salads, Vegan

Ingredients

• 16 ounces cooked organic black-eyed peas
• 1/4 cup fresh, organic cilantro, chopped
• 1/4 cup organic red pepper jelly
• 1/4 cup red wine vinegar
• 2 tablespoons organic olive oil
• 1 organic jalapeño pepper, seeded and minced
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup organic red bell pepper, diced
• 1/3 cup organic red onion, diced
• 2 large fresh, organic peaches, peeled and diced
• 2 cups organic watercress, torn

Directions

1. Prepare peas according to package directions, simmering only until al dente; drain and let cool 1 hour.

2. Whisk together cilantro, red pepper jelly, red wine vinegar, olive oil, jalapeno pepper, salt, and pepper in a large bowl.

3. Add cooked black-eyed peas, bell pepper, and onion, tossing to coat; cover and chill 8 hours.

4. Stir peaches and watercress into pea mixture just before serving.

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