Black-Eyed Peas On New Year's Day

One of the things I love the most about being a military family is the wonderful people we have the opportunity to meet along the way. These are the friends we call "framily". Even though we may not always live near each other, we always find a way to connect again. When we were stationed at Fort Stewart and then at Fort Benning, both in Georgia, I learned many a Southernism and tradition, like cattywampus or bless your heart, along with that possum's on the stump and eyeballs are floating. If you are from the south, you know exactly what I'm talking about.  I also learned about "must have" Southern dishes like pimento cheese, watergate salad​ and sweet tea. I had never had any of those tasty treats until we moved to the south. 

With New Year's Day only a couple of days away, I thought it would be the perfect time to share the Southern tradition of having black-eyed peas on New Year's Day. In fact, it is the first meal you should have before anything else. Why is this? According to legendary Southern food researcher John Egerton’s Southern Food: At Home, On the Road, In History, black-eyed peas are associated with a “mystical and mythical power to bring good luck.” As for collard greens, they’re green like money and will ensure you a financially prosperous new year.  https://www.southernliving.com/new-years/new-years-traditions-black-eyed-peas

I started looking through recipes and found a modern take on this traditional dish. BLACK-EYED PEA SALSA. Heck yeah! We added our own twist to the recipe by The Kitchen Girl. Definitely need to check her out.

So how do you cook black eyed peas? Well, I didn't. For this recipe, You can use:

• Canned peas (requires no cooking)
• Frozen peas (boil in about 20 minutes)​

HERE ARE THE INGREDIENTS YOU’LL NEED: 

• 1 - 15oz can Black-Eyed Peas (or 1.5 cups cooked)
• 1/2 cup Purple Cabbage (grated)
• 1/2 large Red Bell Pepper
• 1 Tomato (diced)
• 1 celery stalk (diced)
  
• 1/2 small Sweet Vidalia Onion (diced)
• 1 small Carrot (grated)
• handful Cilantro (chopped)
• 2 Limes (zested and juiced)
• 2 clove Garlic (finely grated)
• Salt and Black Pepper to taste
• Olive Oil​

INSTRUCTIONS:

1. In a bowl, combine BLACK EYED PEAS, CABBAGE, BELL PEPPER, ONION, CARROT, CILANTRO, LIME JUICE, CELERY, and ZEST, GARLIC, SALT, and PEPPER.
2. Cover and refrigerate until ready to serve.
3. Drizzle olive oil over the top, right before you serve.

For a little kick, try adding diced serrano peppers.

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​We are making this Black Eyed Pea Salsa recipe part our New Year's Day tradition as a brunch with poached eggs and avocados. Delish! Don't forget to add the collard greens for wealth. 

Wish you a wonderful, happy and prosperous 2018!

​Maria