Recipe courtesy of Curtis Aikens

Black Eyed Pea Salad

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  • Total: 9 hr 20 min
  • Prep: 8 hr 10 min
  • Cook: 1 hr 10 min
  • Yield: 4 servings
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1 small bunch scallions, trimmed and sliced

2 tablespoons chopped mint leaves

Salt to taste

1 pound dried black-eyed peas


1 teaspoon anchovy paste

Juice of 2 limes

1 teaspoon molasses

3 serrano chilis, seeded, chopped (wear rubber gloves)

1/2 teaspoon chili powder

3 cloves garlic, minced

1/2 cup grated coconut

1 large cucumber, peeled, seeded, sliced


  1. Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature.
  2. In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.