Nope, not even a hint of fish eggs in this. This dish makes an appearance at most summer barbecues in Texas. The dressing doesn’t contain any mayonnaise, which makes it safer for picnics and barbecues where it might be sitting out for hours in the heat. The fresh vegetables lend a nice contrast to the creamy peas, and the tangy vinaigrette finishes it all off rather well Serve with tortilla chips for dipping.
- Yield: 8 Servings
- 2 cups water
- 1 cup dried black-eyed peas
- ½ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar, or a combination of apple cider vinegar and balsamic vinegar
- 1 teaspoon ground cumin
- 2 tablespoons fresh lemon juice
- 2 teaspoons salt
- ½ teaspoon ancho chile powder (optional)
- 1 cup diced yellow onions
- 2 Roma (plum) tomatoes, chopped
- ½ cup chopped fresh cilantro
- 1 tablespoon minced jalapeno
- In the Instant Pot, combine the water and black-eyed peas.
- Secure the lid on the pot. Close the pressure-release valve. Select manual and set pot at high pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released. Drain any excess water. Allow the peas to cool slightly.
- Meanwhile, in a large bowl, whisk together the olive oil, vinegar, cumin, lemon juice, salt, and ancho chile powder (if using). Add the black-eyed peas, onions, tomatoes, cilantro, and jalapeño to the bowl. Stir gently to combine.
- Taste and adjust the lemon juice, vinegar, and salt as needed. (Resist the urge to oversalt at this point, as the salad will get saltier as it sits.) Allow the salad to rest for 1 hour or so at room temperature before serving.