I know you all want to talk about this fantastic, healthy Black-Eyed Pea Salad, but I first have to say OMG, it is freezing here in Southern Ohio! Seriously want to hide inside wrapped under a thousand blankets! LOL!
We were told the storm of the century was heading our way Sunday, but all we received was lots and lots of rain, and then BAM ….. temperatures dropped fast and furious, wind howling around our house. I don’t know if you have pets, but Rudy hates to hear the wind whistling through the windows, I actually felt sorry for him sitting on the top of the couch, eyes darting back and forth. My poor baby!
I know that we are on the light side of the weather, and were fortunate not to get a crap load of snow too. We have a windchill factor of -25 degrees, but I know that if you head North and even into Indiana the temperatures are even harsher. I worry about B up in Toledo, hoping he is not foolish enough to try and get around in this weather. Thankfully, the University cancelled classes through Wednesday. I also worry about my parents and in-laws, praying that they stay inside for the duration. The severe temperatures are short lived in this area, but for those of you in locations that this will continue….be safe!
Do you like black-eyed peas? Blue moons ago, I didn’t know if I would or not! It is one of those beans (yes, it is a legume, not a pea) that I was a little hesitant about. Now I can’t imagine my diet without them. Do you make them on New Years Eve or Day? In the United States, especially for the Southern States, eating black eyed peas on New Years Day is synonymous with luck and prosperity.
As I am trying desperately to become a Southerner …… yes, I dream of moving there someday soon {sigh} …..and I could stand for a little luck and prosperity…….I have been preparing black-eyed peas every New Years Eve. I may switch it up a little and prepare Hoppin’ John or Texas Caviar, no matter what the form they take, black-eyed peas are on our menu!
This Black-Eyed Pea Salad is so scrumptious I know you will be making it throughout the year. Look at the ingredients…..fresh vegetables, black-eyed peas and a tangy dressing marinating and merging all the key components together. Whether you are eating this salad to start the year off right, or bringing it to a potluck picnic this summer, it ….. will ….. not …. disappoint! I know it will become a family favorite!
Bonus, the leftover’s are great to bring to work for lunch!
Do you like black-eyed peas? How do you prepare them?
Shaunna
- 2 (15 oz) cans black-eyed peas, drained and rinsed
- 1 large tomato, diced
- ½ medium purple onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, seeded & minced (you can also use a 4 oz can of diced jalapeno's)
- 3 green onions, chopped
- 1 Tbsp dried parsley
- ¼ cup rice wine vinegar
- ¼ cup canola oil
- ½ tsp sugar (I like to use 2 packets Stevia if I have it on hand)
- Sea Salt and Pepper to taste
- Combine first seven ingredients together in medium bowl.
- In a separate bowl, whisk together the vinegar, oil, sugar and a dash of sea salt and pepper.
- Pour dressing over the vegetables and toss to coat. Refrigerate for at least 6 hours before serving. This will allow all of the flavors to marinate and blend together.
- Refrigerate leftovers.
