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Purple hull pea salad
Cook Time
45
minutes
minutes
Servings
6
Author
Lisa Fain
Ingredients
4
cups
shelled purple hull peas uncooked (or 2 15-oz cans drained and rinsed of all juice)
2
cloves
fresh garlic, minced
1-2
jalapeƱo chiles, finely diced (amount based on how hot you want the salad!)
1
ripe tomato, diced
1/2
cup
chopped cilantro
1/2
teaspoon
cumin
1/4
teaspoon
cayene
1/2
cup
olive oil
2
tablespoons
lime juice
Salt
Black pepper
Instructions
If using fresh purple hull peas, place them in a pot and cover with water. Bring to a boil and then simmer for 40 minutes or until tender. Drain.
Mix the purple hull peas with the garlic, jalapeƱos, tomato, cilantro, cumin, cayenne, olive oil and lime juice. Add salt and black pepper to taste.
Chill for 4 hours and then serve. Can serve in a scooped-out tomato, with tortilla chips or as a stand-alone side dish.