Ever since I can remember, my Grandfather would always bring my mom a container full of black eyed peas on new years day. I’m not sure what his recipe called for but if you’re looking to start 2011 off right, according to Rosh Hashanah, the Jewish New Year, black eyed peas are a must. Having symbols of good luck on your table is something you should make a habit of, according to our source.
The domestication of black eyed peas probably starts in West Africa but is grown throughout the world, especially in Asia. Virginia just so happens to be the first U.S. state that was introduced to the pea in the 17th century, although it’s vastly grown today in Florida and the Carolinas. The pea is an excellent source of calcium, folate and vitamin A.
So if you’re ready for some prosperity in the new year, check out this recipe we’ve got for you.
Organic 2011 Black Eyed Pea Salad
- 1 large organic tomato, diced
- 1/2 medium organic red onion, finely chopped
- 1 small organic red bell pepper, finely chopped
- 1 organic jalapeno, finely chopped
- 2 tablespoons chopped organic green onions
- 2 tablespoons chopped fresh organic parsley leaves
- 1/4 cup unseasoned rice wine vinegar
- 1/4 cup canola oil
- 1/2 teaspoon turbinado sugar (optional)
- Sea salt and freshly ground black pepper
- 30 ounces of cooked black eyed peas -or- 2 (15-ounce) cans black-eyed peas, drained
Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar,canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving. If you’d rather serve this dish warm, toss all the ingredients and cover bowl with plastic for 10-15 minutes. And if you’re up to it, add some hot sauce and have a great new year!