Black-Eyed Pea Salad with Peaches and Pecans

Name: Black-Eyed Pea Salad with Peaches and Pecans
Ingredients: 1 teaspoon, grated lime zest plus 2½ tablespoons juice (2 limes); 1 teaspoon, honey; 1 , small garlic clove, minced; ¾ teaspoon, table salt; 2 tablespoons, extra-virgin olive oil; 2 (15-ounce) cans, black-eyed peas, rinsed; 2 , peaches or nectarines, halved, pitted, and chopped coarse; 3 ounces, frisée or escarole, trimmed and cut into 2-inch pieces; ¼ cup finely, chopped red onion; ¼ cup, pecans or whole almonds, toasted and chopped; ¼ cup, fresh basil or parsley leaves, torn into ½-inch pieces; 1 , jalapeño or serrano chile, stemmed, seeded, and chopped fine

Main Courses
Fruit
Beans
Vegetarian
Salads

With their delicate skins and creamy interiors, black-eyed peas are great when paired with a tart dressing and crunchy ingredients in a salad.

SERVES 4 to 6

Black-Eyed Pea Salad with Peaches and Pecans

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