If you’re hoping for a 2021 that is supercalifragilisticexpialidocious, you might need to add some black-eyed peas to your menu. This Black-Eyed Pea Salad (or Dip) is an easy way to add some luck to the coming year, if you’re superstitious like that.
Growing up, my mom always served black-eyed peas and some kind of cooked cabbage on New Year’s Day to signify luck and good fortune in the coming year. I’d say after 2020, I’m willing to try just about anything to summon some good vibes.
I’m starting a round of Whole30 on Friday, so I’ve made this salad – my variation of what some call Texas Caviar – to enjoy as part of my New Year’s Eve celebration, before cutting out legumes for 30 days.
Ingredients
- 3 cans black-eyed peas, drained and rinsed
- 1 bunch scallions, thinly sliced
- 1 jalapeno, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 cup flat-leaf parsley, chopped
- ½ cup cilantro, chopped
- 2 limes
- 1½ teaspoons hot sauce
- 2 tablespoons Worcestershire sauce
- 1½ teaspoons kosher salt
- ¾ teaspoon cracked black pepper
- 3 tablespoons white balsamic vinegar
- ¾ cup olive oil
Instructions
Add first 7 ingredients to a large bowl. Stir to combine. Note: Remove seeds from jalapeno to reduce spiciness.
In a small bowl, add the juice of 2 limes (about ⅓ cup juice), with hot sauce and Worcestershire sauce. Add in salt, cracked black pepper and white balsamic vinegar. Whisk to combine.
Slowly drizzle in olive oil while continuing to whisk to create the vinaigrette.
Pour vinaigrette into the bowl with the black-eyed pea mixture, tossing to combine. Store in an air-tight container in the refrigerator. Serve as a side salad or with tortilla chips as a dip.
Make a day in advance to allow flavors to really come together. Leftovers keep in the refrigerator for up to a week.
