Shrimp & Black Eyed Pea Salad

Happy New Year, everyone!

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Being from the South, I’ve learned that it is a tradition to eat some variation of  a cut of pork, greens, and, of course, black eyed peas on January One. Each element of the meal is believed to have a positive effect on your year to come.

  • The pork, pigs known for being fat, represents plenty.
  • The collard greens (green = money) represent wealth.
  • Black eyed peas or Hoppin’ Johns are for good luck and prosperity.

Most often it is the black eyed peas that gets full representation for eating as a New Year’s tradition.

I eat the peas every single year.

I’m lying.

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It honestly becomes an afterthought and I end up forgetting that I ‘should‘ grab a can or two while I’m out to at least bring me some good luck.  Usually I remember on January 5th.  Better late than never, eh?

This year I have it all together (I’m lying through my teeth, again..with two babies to care for around the clock I am hardly put together.)

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I’ve turned a typical side dish into a light main entree to bring you luck in this New Year upon us.  I feel as if I should provide a disclosure that I am in no way responsible for your luck in 2013.. but eating a little bit of this tradition couldn’t hurt, I suppose?

Plus, it is healthfully delicious.  Not a bad way to start this year off if you ask me.

Shrimp & Black Eyed Pea Salad

Yield: 8 servings

Adapted from Food Network


  • 1 lb medium cooked shrimp, peeled and deveined, tails removed
  • 2 cans black eyed peas, rinsed and drained
  • 2 Roma tomatoes, chopped
  • 1/2 large red onion, diced
  • 1 bell pepper, chopped (I used 1/2 yellow and 1/2 orange for color)
  • 1 jalapeño, seeds and ribs removed, diced
  • 4 green onions, diced
  • 1/2 cup fresh cilantro, minced
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


In a large bowl, toss to combine the first 7 ingredients (through green onions). In a separate bowl, dissolve the sugar in the vinegar. Whisk in the olive oil and season with salt and pepper.

Pour dressing over the bean mixture, tossing to coat evenly. Stir in the cilantro. Refrigerate until ready to serve. (The longer it sits the more flavors develop!)

What do you eat on New Year’s?


  1. What’s up, just wanted to mention, I enjoyed this post. It was inspiring. Keep on posting!

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