This nutritious salad gives peaches and pecans — both staples of Texas agriculture — a light and fresh way to shine.
1 teaspoon grated lime zest plus 2 1/2 tablespoons lime juice (2 limes)
1 small garlic clove, minced
3/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 (15-ounce) cans black-eyed peas, rinsed
2 peaches, halved, pitted and chopped coarse
3 ounces frisée lettuce, chopped into 2-inch pieces
1/4 cup finely chopped red onion
1/4 cup pecans toasted and chopped
1/4 cup fresh basil leaves, torn into 1/2-inch pieces
1 jalapeño chile, stemmed, seeded and chopped fine
Instructions: Whisk lime zest and juice, garlic and salt together in large bowl. Whisking constantly, drizzle in oil.
Add beans, peaches, lettuce, onions, pecans, basil and jalapeño to bowl and toss to combine. Season with salt and pepper to taste, and serve.
Note: If you cannot find frisée, any other lettuce will work.
Makes 4 servings
From “The Complete Plant Based Cookbook” by America’s Test Kitchen
January 05, 2021 at 03:00AM
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Recipe: Black-Eyed Pea Salad with Peaches and Pecans - Houston Chronicle
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