Peppery watercress fills in for traditional greens, and fresh peaches, cilantro, and black-eyed peas add fresh flair. Red pepper jelly gives signature Southern style. January is peak season for fresh Chilean peaches—ripen at room temp in a brown paper bag until fragrant and juicy.

Southern Living
This Story Originally Appeared On myrecipes.com

Gallery

Credit: Jennifer Davick

Recipe Summary test

total:
10 hrs 5 mins
Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare peas according to package directions, simmering only until al dente; drain and let cool 1 hour.

    Advertisement
  • Whisk together cilantro and next 6 ingredients in a large bowl. Add cooked black-eyed peas, bell pepper, and onion, tossing to coat; cover and chill 8 hours. Stir peaches and watercress into pea mixture just before serving.

Advertisement