The South has a tradition that goes back to the Civil War and says black-eyed peas bring good luck. Specifically, they bring good luck if they’re eaten on New Year’s Day. Now I realize I’m a few months late in the good luck game, but if the luck-bringing powers of the black-eyed pea work on a prorated basis, there should still be a little left to go around.
Black-eyed peas have always been a favorite of mine. They have a flavor unlike any other legume that’s simply fantastic. And for that reason the black-eyed pea is not only prized in the South but in many other parts of the world.
Today we’re featuring the black-eyed in a delicious Southern-style salad that takes just minutes to prepare. The beans and chopped veggies are allowed to marinate in a wonderfully smoky-spicy vinaigrette and enjoyed cold.
It also makes great leftovers and is a healthy and satisfying option to take to work for lunch.
Perfect as a salad, side dish or salsa with your favorite corn chips, this is a perfect dish to enjoy at home or bring to a barbecue, picnic or potluck!
Let’s get started!
Place the beans, corn and chopped vegetables in a large mixing bowl.
Whisk together the vinaigrette ingredients. (The smoked paprika in this salad rocks!)
Pour the vinaigrette over the salad, stir to coat, cover and refrigerate for at least two or more hours before serving, giving it an occasionally stir.
Serve cold with some grilled chicken or meat or enjoy it on its own as a light lunch or with some corn chips.
- 3 cups cooked black-eyed peas
- 1 cup corn
- ½ cup chopped red onion
- 2 Roma tomatoes, seeded and diced
- 1 cup cucumber, seeded and diced
- 3 green onions, chopped
- For the vinaigrette:
- ¼ cup apple cider vinegar
- Juice of 1 lime
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ teaspoons ground cumin
- ¾ teaspoon ground coriander
- ¾ teaspoon smoked paprika
- Your favorite hot sauce, according to heat preference
- Combine the beans and vegetables in a large bowl. Whisk together the vinaigrette ingredients and pour over the mixture. Stir to combine. Refrigerate for at least 4 hours before serving. Enjoy as a salad, side dish or as a salsa with corn chips.