Black-Eyed Peas Good Fortune Salad

Some traditions say that eating black-eyed peas on the first days of the new year will bring good fortune. These days we can use all the good fortune we can get and if eating this simple, easy, yummy salad can be a part of that, then I am digging in! This salad makes a great lunch (prepared in the morning to allow the flavours to blend deliciously together) serve as it is or on a bed of lettuce and paires with Cornmeal Drop Biscuits!

Black-eyes peas are rich in protein and fiber and a great energy source. They are an antioxidant so they help the body fight disease. Black-eyed peas are an excellent source of calcium, Vitamin K, Vitamin A, iron and magnesium and folate – all necessary nutrients to keep a body in balance and in good health.

Prep Time: 10 minutes Cook Time: No cooking Resting Time: 2-3 hours Serves: 4

Ingredients:

• 1 540 mL / 19 oz can Black-Eyed Peas - drained and rinsed

• ½ Yellow Bell Pepper - chopped

• ½ Orange Bell Pepper - chopped

• 1/3 cup Red Onion - finely chopped

• 1 clove Garlic – minced

• ½ Jalapeno Pepper - seeded and finely chopped (optional)

• 1 small Pickle – finely chopped (optional)

• 2 teaspoons Dried Parsley

Dressing:

• 1/4 cup Red Wine Vinegar

• 2 teaspoons Balsamic Vinegar

• ¼ cup Olive Oil

• ½ teaspoon Ground Cumin

• 1/8 teaspoon crushed Chili Flakes

• 1/8 teaspoon dried Basil

• 1/8 teaspoon dried Oregano

• 1/8 Teaspoon Turmeric (optional)

• Sea Salt and Pepper - to taste

How It’s Made

• In a salad bowl, mix the black-eyed peas, yellow and orange pepper, onion, garlic and the jalapeno and pickle if using.

• Make the dressing - whisk the vinegars together and add the olive oil in a slow stream whisking to incorporate. Add in the spices and whisk again.

• Pour the dressing over the bean mixture and mix well. Season with sea salt and pepper to taste.

• Cover and refrigerate for 3 hours to let the flavours blend together.

Enjoy!

Variations:

• Use other salad veggies, red and or green peppers instead of, or with the yellow and orange, celery, grated carrot, edamame beans (shelled).

• Use grapeseed or avocado oil instead of olive oil.

• Add ¼ teaspoon Curry Powder to the dressing with the other spices.

• Add a handful of finely chopped kale after the 3 hours, just before serving.