Black Eyed Peas Salad – 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.
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 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!
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Black Eyed Peas Salad
For the Salad:
- 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)
- ½ 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.