Spicy Black-Eyed Pea Salad with Tomatoes, Cucumbers & Cilantro

1 1/2 cups dried black-eyed peas

1 large cucumber, peeled, seeded and chopped

1 small red onion, chopped

4 medium tomatoes, seeded and chopped

1 jalapeno pepper, minced

1/2 cup fresh cilantro, chopped

2 garlic cloves, minced

1/2 cup olive oil

1/4 cup lemon juice

salt and pepper to taste

Bring a large pot of water to a boil then add black-eyed peas and a pinch of salt; cover and bring back to a boil. Reduce heat and simmer partially coverd for 15 to 20 minutes. Drain, rinse and allow to cool.

In a serving bowl, combine cooled black-eyed peas, cucumber, onion, tomatoes, jalapeno, cilantro, garlic, oil, lemon juice, salt and pepper; toss to combine. Serve immediately or place in refrigerator for 30 minutes to allow flavor to develop.