My mother used to serve black-eyed peas every New Year’s Eve for good luck. They were just plain ole black-eyed peas and I was never excited about them. Plus, we only had them once a year. This recipe makes black eyed peas a real treat! It’s really a bean salad with flavor and crunch. It’s a little bit spicy, but just a little.
So what’s this deal about black-eyed peas bringing good luck? Supposedly this goes back to the Antebellum South where they were a popular crop. According to history books, the Northern soldiers swept through the South taking crops and livestock from plantations. They typically left the black-eyed peas (also known as cowpeas) and the salt pork untouched; they believed these were for feeding cattle rather than humans. Many Southern families lived mainly off black-eyed peas and salt pork for years – so naturally these foods brought them luck.
Black-eyed peas are really a bean, and are actually quite nutritious and versatile.
Try it – it’s a great way to have a couple extra servings of good luck for 2023!
- 1 15 oz can black eyed peas, drained
- ¼ cup diced red onion
- 3 tbsp olive oil
- 3 cloves garlic, pressed
- 2 tbsp balsamic vinegar
- ½ tsp spicy brown mustard
- 1 tsp honey
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup diced fire roasted red bell pepper
- 2 tbsp diced mild or medium hot green chiles
- ½ cup sliced water chestnuts
- ½ cup diced tomatoes
- Sautee the garlic in the olive oil just until soft, about 2 minutes. Turn off the heat.
- Stir in the balsamic vinegar, mustard, honey, salt, and pepper and set aside.
- Drain the black eyed peas and put in a large bowl.
- Stir in the red bell pepper, green chiles, and water chestnuts, mixing well.
- Pour the olive oil & vinegar mixture over the black eyed pea mixture and blend thoroughly.
- Gently stir in the tomatoes, saving a bit for garnish.
- Serve as a side dish.
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