Black Eyed Pea Salad

It’s back to reality! But what an amazing holiday break we had spending quality time at home with the kids. Did we get all that we wanted to do done? Heck no, but we rested! Did you hear me? We rested…like we were on a remote island getting much needed down time, which all of us including the kids so desperately craved.  It’s now back to our regular routine; kids back in school, our house back to normal, all the holiday decorations stored away and even some house organizing. A little bit here and a little bit there, how do we collect so much stuff? I’m on a cleaning and clearing mission (after doing really well last year getting rid of things that were just taking up space) and this year one of my top goals is to do so much more. I’m tired of junk!

It’s also back to healthy eating with lots more yummy salad and soup recipes for me and you.  I always cook black-eyed peas for the New Year because in the South, eating black-eyed peas shows humility and thus invites good fortune. Instead of cooking them my traditional way, this year I made a tasty Black-Eyed Pea Salad.  So delicious and good for you!  This year I’ll also be adding more lentil and peas into our weekly meal plan, so be on the look-out for more simple recipes to come.

Welcome back to the grind!

Ingredients

1. 5 cups cooked and drained black-eyed peas
2. 1/2 cup plus 2 tablespoons red wine vinegar
3. 1/2 cup olive oil
4. 1/2 cup finely chopped red onion (1/2 medium onion)
5. 1/2 cup red bell pepper
6. 3 tablespoons finely chopped green onions
7. 2 tablespoons finely chopped jalapenos
8. 2 tablespoons finely chopped fresh parsley leaves
9. 1 1/2 teaspoons minced garlic
10. 1 1/2 teaspoons Creole Seasoning, recipe follows
11. 3/4 teaspoon salt
12. 1/2 teaspoon freshly ground black pepper

Creole Seasoning

1. 2 1/2 tablespoons paprika
2. 2 tablespoons salt
3. 2 tablespoons garlic powder
4. 1 tablespoon black pepper
5. 1 tablespoon onion powder
6. 1 tablespoon cayenne pepper
7. 1 tablespoon dried oregano
8. 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Directions

1. Combine the cooked black-eyed peas and all remaining ingredients in a large bowl and toss well to combine.
2. Cover and refrigerate for at least 4 hours (or preferably overnight) stirring occasionally.
3. Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.