Chef Folse's Black-eyed Pea Lettuce Cups

Prep Time: 30 Minutes

Yields: 4 Servings


Black-eyed peas were brought to America by the Africans. Peas are indeed a Southern delicacy and can be used for jambalaya, gumbo or as a tasty side dish.


1 (14-ounce) can black-eyed peas, rinsed and drained

8 butter lettuce leaves, edges trimmed

¼ cup minced green bell pepper

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

1 red onion, peeled and minced

2 jalapeño peppers, seeded and minced

¼ cup minced garlic

1 avocado, peeled, pitted and cubed

2 tbsps lemon juice

¼ cup olive oil

3 tbsps red wine vinegar

2 tsps sugar

salt and black pepper to taste

pinch cayenne pepper

dash hot sauce


In a large mixing bowl, combine black-eyed peas, bell peppers, red onion, jalapeños and minced garlic, tossing to mix well. In a small bowl, gently toss avocado with lemon juice. Add avocado to black-eyed pea mixture then set aside. In a small bowl, whisk together oil, vinegar, sugar, salt, pepper, cayenne and hot sauce. Add dressing mixture to black-eyed pea salad, tossing well to coat. Arrange lettuce leaves on a serving platter. Generously spoon salad into lettuce cups and serve.