Photograph by Scott Martin
The traditional southern way to spice up a delicious serving of tender black eyed peas is to drizzle a touch of pepper sauce over top. This tradition led me to the creation of my Black Eyed Pea & Jalapeno Salad. A quick sauté of spicy jalapeno peppers and shallots, tossed with a hearty serving of black eyed peas, all served over a mound of earthy alfalfa sprouts. I love the mix of textures found in this side dish, as well as the spicy union of flavors. Feel free to still add the obligatory splash of pepper sauce if you dare, but take my work for it, the natural kick from the jalapenos might be just enough.
A sauté of diced jalapenos and sweet shallots
(To view this recipe, click on the blue title of the blog post above*)
Black Eyed Pea & Jalapeno Salad
Ingredients:
- 2 cups of fresh black eyed peas (or 1-15 oz. can of black eyed peas, drained and rinsed)
- * To cook the fresh black eyed peas, sauté in 1 Tablespoon of olive oil for 3 minutes, cover with water, and simmer over medium heat for about 30 minutes, or until tender)
- 1 Tablespoon extra virgin olive oil, plus more for drizzling before serving
- 2 jalapenos, diced
- 1 shallot, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup alfalfa sprouts
Directions:
- In a small skillet, heat the 1 Tablespoon of oil over medium-high heat. Sauté the jalapeno and shallot, stirring often, until the vegetables are tender. This will take 5-7 minutes.
- Toss the cooked and warmed peas with the jalapeno-shallot sauté. Season with salt and pepper. Divide the sprouts among the four plates, top with a portion of the salad. Drizzle with olive oil before serving.
Tagged: alfalfa sprouts, black eyed peas, jalapeno, shallot, side dish
This looks amazing! So did you tacos a few posts back. You know I love BEPs… 🙂
Thanks! We had gotten some fresh peas from our CSA so these recipes were created especially for them! 🙂