If you’re hoping for a new year filled with good fortune, you might just need to start with a bowl of this Black-Eyed Pea Salad. Also popularly known as Texas Caviar, this flavorful salad is a superstition buster often served on New Year’s Day.

Whether you serve Black-Eyed Pea Salad as a side dish or with some tortilla chips for an easy bean dip, the recipe deserves a spot in your regular rotation all year long.

Why Do We Eat Black-Eyed Peas on New Year’s?

Growing up, my mom always made black-eyed peas and cooked cabbage on New Year’s Day. It’s a tradition with Southern roots that’s thought to bring luck and prosperity in the coming year.

Dating back to the Civil War era, black-eyed peas were one of the few crops that survived harsh winters and wartime shortages. They were seen as a symbol of hope and resilience, thus representing good luck and prosperity.

The black-eyed peas are thought to represent coins, while greens like cabbage or collard greens are representative of money. When served together, they’re said to bring wealth and abundance for the year ahead.

Whether you’re superstitious or just love a 20-minute, fiber-rich side dish, this black eyed pea salad is an easy way to carry on or start a new tradition.

Ingredients for Black-Eyed Pea Salad

• 3 15.5-ounce cans black-eyed peas, drained and rinsed
• 1 bunch scallions, thinly sliced
• 1 jalapeño, diced (remove seeds for less spice)
• 1 red bell pepper, diced
• 1 cup flat-leaf parsley, chopped
• ¾ cup cilantro, chopped

For the vinaigrette:

• Juice of 2 limes (about ⅓ cup)
• 3 garlic cloves, minced
• 1½ teaspoons hot sauce
• 2 tablespoons Worcestershire sauce
• 3 tablespoons white balsamic vinegar
• 1 teaspoons kosher salt
• ¾ teaspoon black pepper
• ¾ cup olive oil

How to Make Black-Eyed Pea Salad

Make the zesty vinaigrette. In a jar, add all of the ingredients for the vinaigrette. Secure lid and shake for 20 to 30 seconds, until well combined.

Build the salad. Add drained and rinsed black-eyed peas to a large bowl with sliced scallions, diced jalapeno and red bell pepper, and chopped flat-leaf parsley and cilantro.

Dress and let rest. Pour the dressing around the edges of the bowl and use a wooden spoon or spatula to toss and coat everything evenly. Chill for at least 1 hour, up to overnight, in the refrigerator to let the flavors meld.

This black eyed pea salad or dip taste even better a full day later. It lasts for up to a week when kept refrigerated in an air-tight container.

Serving Suggestions

While this salad makes a hearty side dish for baked salmon or other proteins, it also can be spooned into a green salad for a quick lunch. Serve some in a small bowl with tortilla chips for a crowd-please black-eyed pea dip.

If you love this salad, you might also like the combination of Black-Eyed Peas and Collard Greens or even my Black-Eyed Pea Hummus.