This recipe is adapted from one from Marty's Cafe in Dallas.
For the salad:
1 15-ounce can black-eyed peas, drained and rinsed
2 garlic cloves, minced
1/2 cup chopped cilantro (I use more, especially when I can pick it from my garden)
1 cup diced yellow pepper or green pepper
1 cup diced red pepper or orange pepper
1 cup diced red onion
2 serrano chile peppers or 1/2 cup diced poblano chile pepper (serrano chile peppers pack heat; poblano peppers are mild)
Thick-cut tortilla chips
For the dressing:
2 tablespoons white wine vinegar
Juice of half a lime
1 1/2 teaspoon sugar
2 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 cup canola oil
Mix salad ingredients. Whisk together dressing ingredients, add to salad and toss. Let chill overnight. Bring to room temperature before serving with tortilla chips.
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