Happy New Year! I hope you all had a great New Years Eve and came home safe and well. I don’t know about you but I have high expectations for 2012 and am feeling pretty confident that this new year will be a much better year.
I love black-eyed peas. From what I gather, it is thought by many people that eating black-eyed peas on New Year’s day brings luck and prosperity in the New Year. I am open to increasing my chances to do just that and that is why I make it a point to serve my Black Eyed Pea Salad as a side dish at our New Year’s Day dinner. My Black-Eyed Pea Salad is made with organic Oregon grown black-eyed peas, vibrant red and yellow bell peppers, bright cherry tomatoes, green onions, spices, extra virgin olive oil and lovely white balsamic vinegar. It’s easy to make and tastes wonderful. Best of luck to you in the new year! Enjoy! Tessa
- 1 pound bag frozen and precooked black-eyed peas (defrosted)
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 cup cherry tomatoes quartered (about 10)
- 2 Tbls. fresh parsley chopped
- 3 stalks green onions chopped
- 4 Tbls. white balsamic vinegar
- 2 Tbls. extra virgin olive oil
- 1 tsp fresh lemon juice
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt or to taste
- 1/4 tsp fresh cracked pepper or to taste
Add all ingredients to a medium sized mixing bowl. Toss and refrigerate at least 4 hours before serving. Overnight is best because you want the flavors to marry before serving. Taste and correct your seasonings. Makes about 8 servings.