Prosperity Pea Salad

How did you spend your New Year’s this holiday weekend? I spent a wonderful evening with friends and my sweet fireman.  Best way to ring in the New Year, if you ask me!  Whatever you chose to do-I’m sure it was just perfect.  Now..there is this business of eating black eyed peas on New Year’s Day.  Most any Southerner can tell you about this traditional New Year’s tradition, but, if you asked.. could any tell you of its origins? After seeing my Facebook feed full of nothing but status updates referring to this tradition, I decided to research to find out more.  So- the gist of what I discovered: It so began during the Civil War when General William T. Sherman’s troops marched from Atlanta to Savannah destroying all crops and livestock to hinder the resistance.  The only thing left were black-eyed peas because the troops thought these “cowpeas” were only fit to be served for animals. Their decision to bypass this food saved the lives of thousands of Southerners. So- the black-eyed peas have been considered luckyever since.  There was also word that a Jewish tradition holds black-eyed peas as a food that brings prosperity when prepared for Rosh Hashana, the Jewish New Year.  I would say this post is a day late- but, never can hurt to have them either way.  According to my first researched result, they are seemingly ‘lucky’ anytime of the year.  So- wishing you much luck and prosperity in this new 2011 year :) 

 Prosperity Pea Salad

INGREDIENTS:
2 (15 oz) cans blackeye peas, drained and rinsed
3 Roma tomatoes, rough chopped
1 medium red onion, chopped
1 bell pepper, chopped (I used orange for preference)
6 green onions, white and green parts only, chopped
1/2 cup cilantro, rough chopped
2 jalapenos, seeds and ribs removed, chopped
Juice of one lime
1/4 teaspoon pepper
Creamy Balsamic Dressing (recipe to follow)

DIRECTIONS:
Mix all ingredients together, squeeze the juice of one lime over top. Drizzle over dressing, toss well and chill before serving.

Creamy Balsamic Dressing
Ingredients:
1/2 of an envelope of dry Italian dressing mix
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
2 ounces fat free plain Greek style yogurt (Look for a strained, thick yogurt)
Directions:
Combine all ingredients in a container with a lid, or in a small bowl.  Shake or wisk until completely incorporated and seasoning packet is mixed in well. 

Nutrition Information:
Serves 6, about 1 cup each
Calories: 177
Fat: 5.8 g
Carbohydrate: 24 g
Fiber: 5 g
Protein: 7.5 g

Comments

  1. i absolutely love black eyed pea salsa. actually bought 2 cans of black eyed peas and haven't yet made anything with them–we were too busy eating leftovers on new year's day!

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