Saveur

Photo: Andre Baranowski

2  15-oz. cans black-eyed peas,
   drained and rinsed
1⁄4 cup roughly chopped cilantro
1⁄4 cup extra-virgin olive oil
1⁄4 cup red wine vinegar
1 clove garlic, finely chopped
1 serrano chile, stemmed, seeded,
   and finely chopped
1⁄2 red bell pepper, cored, seeded,
   and finely chopped
1⁄4 red onion, thinly sliced
Kosher salt and freshly ground black pepper,
   to taste

1. Combine first 8 ingredients in a bowl; season with salt and pepper.

2. Refrigerate for 4 hours or overnight. Serve on top of lettuce leaves.

SERVES 6

This article was first published in Saveur in Issue #121