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Black-Eyed Peas Summer Salad

If you don't have a George Foreman or grill, you can saute all the veggies in a pan to get the same great flavor!
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  • 2 cups of black-eyed peas
  • 1 yellow squash
  • 1 zucchini
  • 16-20 cherry tomatoes
  • 1 jalapeño
  • Tablespoon of olive oil
  • Lemon pepper
  • Garlic powder
  • Red pepper flakes
  • Fresh basil leaves
  • Moore’s Jalapeño Hot Sauce


  1. Rinse and drain 2 cups of black-eyed peas. Set aside.
  2. Wash then chop the squash and zucchini into small cubes
  3. Half the cherry tomatoes.
  4. Wash some fresh basil
  5. Chop the jalapeño in half (long ways, like a hot dog)
  6. Put a pan on the stove with the heat on medium-high
  7. Add a olive oil to the pan
  8. Add the squash and zucchini to the pan.
  9. Sprinkle squash and zucchini with lemon pepper, garlic powder and red pepper flakes.
  10. Cook the vegetables for 5-7 minutes.
  11. Transfer vegetables with the jalapeño halves to grill until charred.
  12. In the same pan, add in a tablespoon of Moore’s Jalapeño Hot Sauce
  13. Add the black-eyed peas and cherry tomatoes  halves to the pan.
  14. Cook for 5-7 minutes (until the tomatoes look blistered)
  15. Transfer vegetables from the grill to plate
  16. Add black-eyed peas and tomatoes onto the plate.
  17. Top with fresh basil and red pepper flakes. Add a drizzle of Moore’s Jalapeño Hot Sauce for an extra kick.
  18. Eat while it’s hot or refrigerate it for later.