The good luck tradition of eating black-eyed peas for the New Year is practiced in many different cultures, although many people associate this tradition with the South. Try your hand at Summer Black-Eyed Pea Salad and maybe you’ll have good luck just for eating healthy!
- 1 cup (½ pound) dried black-eyed peas (3 cups cooked)
- 8 green onions, just the green parts, thinly sliced
- ½ cup chopped cilantro
- 2 jalapeños, finely chopped with stems and seeds removed (optional)
- 2 tomatoes, diced
- 1 yellow or red bell pepper diced, with seeds and stems removed
- 3 cloves garlic, minced
- 2 Tablespoons olive oil
- 2 Tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper, to taste
Cover 1 cup dried black-eyed peas with 3 cups of water in a large pot and let stand in refrigerator overnight. Drain soaked bean and return to pot. Add 3 cups of fresh water. Bring to a boil, reduce heat and simmer partially covered for about 60 minutes. Add more water as beans cook if they look like they are getting dry. Beans are done when they can easily be smashed with the back of a spoon. In a medium bowl, stir together the black-eyed peas, green onion, cilantro, jalapeño, tomatoes, bell pepper, and garlic.
In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste.
Let chill for 1-2 hours. Serve plain as a side salad, on a bed of salad greens for a main meal, or as a dip with tortilla chips.