It’s a Southern tradition to eat black-eyed peas on New Year’s Day for good luck and prosperity. Since I start a Whole30 on January 1, I always try to eat black eyed peas on the last day of the year. Close enough, right?
This year, I’m making a Black-Eyed Pea Salad that works well as a dip with tortilla chips or as a side dish. This salad comes together in about 15 minutes, and it tastes incredible right away or after being refrigerated.
Black-Eyed Pea Salad
2 15.5-ounce cans black eyed peas
1 red bell pepper
1/2 red onion
1/2 pint cherry tomatoes
1 bunch green onions
1/4 cup rice vinegar
1/4 cup olive oil
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Begin by draining and rinsing black-eyed peas. Finely dice red onion and red bell pepper. Dice green onions, including white parts, and toss into a bowl with red onion and bell pepper. Quarter cherry tomatoes and add into the bowl. Stir in black eyed peas.
For the dressing, add 1/4 cup rice vinegar to a small bowl. Add 1 teaspoon sugar and 1/4 teaspoon each of salt and pepper. Whisk in 1/4 cup olive oil, until well combined. Stir dressing into salad and serve.