2 cups frozen black-eyed peas
¾ cup water
1 onion, chopped
1 red pepper, seeded and chopped
1 cup diced butternut squash
½ cup chopped walnuts
¼ cup sherry vinegar or wine vinegar
¼ cup chopped fresh parsley
16 leaves iceberg or butter lettuce
- In a medium saucepan, combine the black-eyed peas and water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for about 30 minutes, until the peas are tender but not mushy. Discard any liquid remaining in the pan and transfer the peas to a large bowl.
- Heat a large non-stick skillet with non-stick cooking spray and place medium-high heat. Add the onion, pepper, and squash and cook, stirring occasionally, for 5 minutes. Turn the heat to low, cover the pan, and continue cooking until the squash is just tender, 5-7 minutes more. Stir in the walnuts.
- Add the walnut mixture to the peas, along with the vinegar and parsley. Stir and toss to combine, then season with salt and pepper to taste. Let cool slightly.
- Spoon about ¼ cup of the pea and walnut mixture into each lettuce leaf. Fold the leaves in half and eat them “taco-style.”
Recipe and photo courtesy of California Walnuts