Black Eyed Peas Salad w/ Baby Power Greens – start off the New Year with good health and a lucky streak thanks to black eyed peas and leafy greens – both traditionally considered “lucky” foods.
This year is flying by! I feel like Halloween was just a few weeks ago, not to mention Thanksgiving. Now we are fast approaching Christmas. I’m starting to get stressed out because I’m not done with my shopping yet and I still have to wrap EVERYthing. Sitting in front of me right now is a box full of our holiday cards that desperately need my attention. If I’m lucky our family and friends will receive them before the new year!
Speaking of the New Year, are you making any resolutions? I plan to refocus on clean whole food eating and lay off the sweets for awhile (so many sweets I’ve been enjoying!). You all can remind me of this resolution when I try to post another cookie recipe mid January (it’s bound to happen). 🙂 But for now, we are starting off on the right foot with this Black Eyed Pea Salad with Baby Power Greens.
Let’s Get Lucky
New Year’s food traditions are popular all over the world and one thing’s for sure – we all want to be healthy and wealthy. Eating certain foods on New Year’s Day is said to bring good luck in these areas of life. Hard work and perseverance is great and all, but a little luck never hurt anyone, right?
Lucky for you (see what I did there?) I’ve packed this salad with all things healthy and a little luck, too, by way of black eyed peas and leafy greens. Paired with a tangy, smoky sweet dressing that is downright drinkable, this Black Eyed Pea Salad is sure to get your New Year off to a good start.
Black Eyed Peas
Black eyed peas are full of protein, fiber, potassium, iron, and folate.
Legumes, which includes black eyed peas, represent money. “Their small, seedlike appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind.” In the United States, black eyed peas are traditionally eaten in a dish called Hoppin’ John, which is basically a stew. Today, though, we are going for light and fresh.
In my black eyed pea salad, I’m using kale, chard and spinach. I know many people don’t like the hearty, tough texture of kale and chard. You have to cut the greens from the stems and massage them a bit with dressing to soften them up. I’m not messing with any of that today – we are using a mix of baby greens instead. Trader Joe’s sells a package of Organic Power to the Greens that is perfect for this.
These dark leafy greens are rich in vitamins K, A, C, B’s and E, fiber, calcium, iron, folate, magnesium, potassium, and even protein and healthy fats. Some studies have shown that baby greens have more nutrient density than the mature versions of themselves, although the jury is technically still out on that. Either way, you need to be eatin’ your greens and I suggest you start with this Black Eyed Pea Salad!
Black Eyed Peas Salad with Baby Power Greens
I hope you enjoy this Black Eyed Peas Salad – on New Years Day or any other day – and have great health, wealth, fortune, and luck all year long! If you try it, please come back and leave me a comment below with your feedback and star rating. You can find me on social media too and I love seeing your pics! Be sure to tag me at @veggie_inspired and #veggieinspired so I’m sure to see it! Enjoy!
- 2 cups cooked black eyed peas (either canned or dried beans previously cooked*)
- 1 sweet bell pepper (diced) (I used red)
- pint of cherry tomatoes (halved) (or quartered if they are on the bigger side)
- 1/2 large cucumber (diced)
- 1 cup corn kernels
- 5-6 cups baby greens (I used kale, chard and spinach)
- Whisk all of the dressing ingredients together in a small bowl and set aside
- Assemble all of the salad ingredients in a large bowl and to well.
- Pour the dressing over the salad and toss well when ready to serve. Alternately, plate the salads and pass the dressing at the table so everyone can take as little or as much as they want.
*I like to cook dried black eyed peas in the Instant Pot. Add enough water to cover the beans. Cook on manual for 17 minutes with a 10 minute release.
**This dressing is so good! You might want to make a double batch and store leftovers in the fridge. Use it on salads or for drizzling over grains or roasted vegetables.