I have dawdled around about getting my cookbook together as many of my Asheville Bed and Breakfast Recipes have been requested by guests. In the interest of the fact that we have had a whirlwind of guests and I may not get to the cookbook in the immediate future, I am submitting today this beyond wonderful- Black Eyed Pea Salad my sister made for us on New Year’s Eve night.
She got this out of Southern Living 2007 for a Mississippi maven who sure knew what to do with Black-Eyed Peas….It was so totally delish! As you all know, good luck in the New Year is supposed to follow those that eat the black-eyed peas. Now, I don’t know if all that’s so but suffice to say….Just in case I thought I’d better snarf down a few. Wouldn’t want to even begin 2012 without a few elements of good luck.
GOOD LUCK BLACK-EYED PEA SALAD (Well, heck, we can hope so anyway. Can’t hurt!)
2 cans black eyed peas, rinsed & drained
2 cups corn frozen, good quality corn
1 sweet onion, chopped
1 red pepper chopped
1 cup of your favorite Italian dressing
2 medium tomatoes chopped fine
4 green onions sliced
1-2 jalepeno peppers seeded and minced
1-2 garlic cloves minced
Put all of the aformentioned in a large baggie. Allow it to marinate for 24 hours in refrigeration. Drain off juices. Place in bowl and stir in cilantro.
Can be eaten on tortilla chips or just alone.You might want to serve a bit of sour cream on the side.
Frankly, Jane brought over the chips for this dish and while tasty…This salad is totally fine as a stand alone deal. No chips, no sour cream. Just healthy and delicious.
Hope you all enjoy it as much as we did. I will be making this as a stand alone dinner on a summer night in June with my family’s world famous cornbread to be consumed on a front porch. Ah summer….Not so much right now.
Now…save this for 2013 and you too can find your best luck! Or Not! No guarantees on that.
Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast