A vibrant vegan and gluten-free black-eyed salad made with peaches, lime juice, roasted pecans, and jalapeño is a flavorful way to celebrate summer.
Welcome to the newly designed Foolproof Living. I have been toying around with the idea of giving a new look to this place for sometime now and after months (and months) of working on it, I am so excited to share it with you. I hope you will like it as much as I do. Please click around and let me know what you think. I would love to hear your feedback.
For the first recipe of the new look, I wanted a colorful summer dish that not only photographs well and represents the fresh ingredients of the season, but also tastes delicious. And I think This Black-Eyed Pea Salad with Peaches and Pecans ended up being the perfect recipe for the “grand opening”.
This scrumptious summer salad is flavored with lime zest, limejuice, fresh basil leaves, roasted pecans, and jalapeno peppers. It is surprisingly delicious. Not to mention super healthy.
For this salad, you can certainly use canned black-eyed peas. However, I highly recommend cooking them yourself. I agree that it takes longer, but it is totally worth your time. And it is quite easy. All you have to do is to first boil them in water, turn off the heat and let them cool for an hour. After an hour, rinse them, place them back in the saucepan, fill it with clean water, and cook for 30 minutes or so. The cooking time depends on your preference. I like them al-dante so 30 minutes was just the right amount of time. However, if you prefer them to be softer, feel free to cook longer until they reach to your desired consistency.
Black-Eyed Pea Salad with Peaches and Pecans
Ingredients
- 1 cup black eyed peas rinsed and drained
For the dressing:
- 1 teaspoon lime zest from 2 limes
- 3 tablespoons lime juice freshly squeezed
- 1 garlic clove peeled and minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the salad:
- 3 ounces frisee washed, dried, and chopped into small pieces
- 3 peaches halved and sliced thinly
- 1/2 small red onion sliced thinly (half moon)
- 1/4 cup pecans toasted & chopped
- 1/4 cup fresh basil leaves chopped coarsely
- 1 jalapeno chile seeded & chopped finely
Instructions
- To cook the Black Eyed Peas: Place the black-eyed peas in a medium size saucepan, cover it water, and bring it to a boil. Let them boil for 2-3 minutes. Remove pot from the heat and let it cool for an hour. Drain water and replace it with fresh cooking water. Place it back on the stove, bring it to a boil, and let it simmer for 25-35 minutes. Drain and set aside.
- * Alternatively, you can use 2 - 14 oz. canned black-eyed peas.
- To make the dressing: Whisk lime zest & juice, garlic, olive oil, salt and pepper in a mixing bowl.
- To assemble: Place frisee in a salad bowl. Add in the cooked black- eyed peas, peaches, red onion slices, pecans, basil leaves, and jalapeno. Give it a gentle stir. Drizzle it with the dressing, transfer to a large salad plate, and serve.
Notes
*Alternatively, you can use 2 - 14 oz. canned black-eyed peas.
dalya
Bunu da yapacagim Ayseguuuuul!!! Tutmayin beni!!!
Aysegul Sanford
Yap valla! Tam yazlik. Hem saglikli da. Bir de cok havali. Tam sana gore. Cunku biliyorum, asagisi kurtarmaz seni.. 😛
Traci | Vanilla And Bean
Oh my goodness, I thought I happened upon the wrong site.. I was looking for FoolProofLiving. Then I did a double take! And here I am! WOW Aysegul! This is beautiful, gorgeous and so appetizing – I’m talking about your new site, yes, but ALSO this incredible, Southern style salad! It completely is tempting my tastebuds and appealing to my Southern roots. A splendid grand opening, yes! Congratulations my dear! Love this and Thank YOU!
Aysegul Sanford
This is one of the nicest notes EVER! Thank you Traci. Nowadays nothing makes me happier to hear (and read) when my friends comment on the new design. THANK YOU! Cheers!
Beeta @ Mon Petit Four
Your site is gorgeous! As is this salad! I love the idea of incorporating fresh summer peaches into a salad. I also love black eyed peas; I imagine them to be a wonderful substitute for the ever popular chickpea, which I tend to find in a lot of salad recipes. They have that same velvety texture, not to mention they’re delicious! 🙂 Lovely job!
Aysegul Sanford
Thank you Beeta. This salad is really delicious, not to mention handsome looking..:P
Also thank you so much for your kind words about my blog. I feel the same ways about yours. Cheers!
Sarah | Well and Full
This looks so vibrant and flavorful! I love how you’ve styled the photos, just beautiful 🙂
Aysegul Sanford
Thank you Sarah!
Lauren @ A Nerd Cooks
This salad is simply beautiful. It looks so delicious – I especially love the addition of peaches. I have really come around to fruit in salads.
Aysegul Sanford
Me too Lauren. But it makes such a huge difference. Especially when paired with black-eyed peas and this delicious lime vinaigrette.
Cheers!
Nesh
Ice, I absolutely love the new Foolproof living, so chic! Thank you for posting the recipe for this delicious salad, I can’t wait to make it.
Aysegul Sanford
Thank you, my friend. Love, Ice
Our Food Stories
what a great combination of flavours! and the pictures are so beautiful!!
<3
Aysegul Sanford
Thank you ladies. I really appreciate your kind comment about my photos. Cheers!
Alnis
Your new blog-design ist great, I like it so much!
The Salad ist very yummy!!!!!
Have a nice day
Alnis
http://alnisfesherblog.com
Aysegul Sanford
Thank you Alnis. I am so glad you liked it.
Pang @circahappy
Your new site looks ABSOLUTELY GORGEOUS!!!!! I LOVE LOVE LOVE it SO MUCH. It’s so easy to navigate, and it shows many beautiful photos of yours in the best possible way.
I also love this BEAUTIFUL salad. I love your styling; I can’t take my eyes off your photos. OMG!!! well done
xoxo
Aysegul Sanford
Hi Pang, I am so SO happy to hear that you liked it. I really appreciate your encouraging words about my photography.
THANK YOU!