Piquant jalapeño chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.

Ingredients

　　2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out

　　2 fresh jalapeño peppers, seeds and ribs discarded, flesh cut into 1/4-inch dice

　　1 small red onion, cut into 1/4-inch dice

　　3/4 cup sprouts, such as sunflower or alfalfa

　　1/4 cup extra-virgin olive oil

　　2 tablespoons red-wine vinegar

　　Coarse salt and freshly ground black pepper

　　Put the black-eyed peas, jalapeños, onion, and sprouts in a large bowl. Add the oil and vinegar, and toss well. Season with salt and pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.