Get your new year and resolutions started, with a little extra luck, by making this healthy New Year’s Black Eyed Pea Salad.
New year, new start, right? That’s pretty much everyone’s motto when the calendar changes. It’s time for resolutions, diets and all sorts of promises, and I know all of them are well-intentioned. The first few weeks are easy, but then as time passes and the dreadful cold of winter continues, we find it hard to maintain our goals. Luckily, I have a lucky salad that will bring you all sorts of luck in the New Year, and, hopefully shrink your waistline a little bit after all those Grinch cookies.
Sounds ridiculous. I know, but it’s a superstitious tradition that’s worth continuing. At least in my opinion, it is. Why not eat a healthy protein that can bring you luck in the New Year? It’s also a great way to cleanse after an indulgent night of champagne and celebrating. You can even make this salad tomorrow before heading out for your New Year’s Eve festivities, that way you’ll be prepared for the a healthy start to 2018.
Not ready to make this black eyed pea salad tomorrow? That’s fine. It’s a great, healthy salad to make any time of year. It’s full of protein, so it’s a great lunch choice (one batch can last all week if you want it to) and it makes a great dish to bring to gatherings (think summer barbecues) to ensure you have a healthy choice. It will literally keep you on track for your diet all year.
To make this salad, I drained and rinsed a few cans of black eyed peas. I don’t usually mess with dried beans because canned beans are cheap enough already, and I don’t need to spend any more time in the kitchen than I already do. Then I added my favorite salad ingredients: heirloom tomatoes, cucumber, bell pepper. They’re my normal go-to for bean salads and chopped salads. Then I topped it all off with a simple vinaigrette and some cilantro. If you’re not a fan of cilantro, try some basil, mint or parsley (or any combination of the three).
New Year’s Black Eyed Pea Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 3 quarts
- 4 15-ounce cans black eyed peas, rinsed and drained
- 1 bell pepper, diced
- 1 English cucumber, seeded and chopped
- 1 pound cherry and/or grape tomatoes, chopped
- 2 green onion, thinly sliced
- 1 teaspoon minced garlic (1 large clove)
- 1/2 cup chopped fresh cilantro
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon black pepper
- In a large bowl, combine all ingredients and stir to evenly coat with olive and vinegar.
- Adjust salt and pepper to taste, and let salad rest for at least 30 minutes to allow flavor to develop.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg