Spicy Black Eyed Pea Salad with Tomatoes, Cucumbers & Cilantro

• 1 ½ c. dried black-eyed peas
• 1 large cucumber, peeled, seeded, and chopped
• 1 small red onion, chopped
• 4 medium tomatoes, seeded and chopped
• 1 jalapeño pepper, minced
• ½ c. fresh cilantro, chopped
• 2 cloves of garlic, minced
• ½ c. olive oil
• ¼ c. lemon juice, freshly squeezed
• salt and pepper, to taste
• fresh cilantro sprigs, for garnish

Bring a large pot of water to a boil then add black-eyed peas and a pinch of salt; cover and bring back to a boil. Reduce heat and simmer partially covered for 15 to 20 minutes. Drain, rinse and allow to cool.

In a serving bowl, combine cooled black-eyed peas, cucumber, onion, tomatoes, jalapeño, cilantro, garlic, oil, lemon juice, salt and pepper; toss to combine. Serve immediately or place in refrigerator for 30 minutes to allow flavor to develop. Garnish with fresh cilantro sprigs.

Excellent with quesadillas or fajitas.