Black-eyed peas have long been symbolic in African American culture and cuisine. At New Years, black-eyed peas are traditionally eaten to bring good fortune in the coming year. No cooking required with this recipe, which brings crisp, bright flavor and heritage to any table.
- ½ medium-size red onion, diced
- 1 celery stalk, diced
- ½ red bell pepper, diced
- 2 cans (15 oz. each) of black-eyed peas, thoroughly rinsed (rinsing canned beans reduces up to 41% of sodium)
- 3 tablespoons apple-cider vinegar
- 2 tablespoons extra-virgin olive oil
- juice from ½ lemon
- fresh dill or parsley, ½ cup chopped
- Salt and pepper to taste
1. Rinse the black-eyed peas.
2. Dice the celery, onion, and bell pepper into small cubes.
3. Put the onion, celery, bell pepper, and black-eyed peas into the mixing bowl.
4. Dress the salad with the vinegar, olive oil, lemon juice, fresh herbs, and salt and pepper to taste.
Calories: 140, Fat: 4g, Saturated Fat: 1g, Sodium: 183mg, Carbohydrate: 21g, Fiber: 5g, Sugars: 1g, Protein: 7g
Oldways (www.oldwayspt.org) is a nonprofit food and nutrition education organization, with a mission to guide people to good health through heritage, using practical and positive programs grounded in science and tradition. Simply, we advocate for the healthful pleasures of real food. Oldways is the parent organization for The Whole Grains Council and The Mediterranean Foods Alliance, and is well-known for creating the Whole Grain Stamp and the Mediterranean Diet Pyramid.