On New Years Day, eating black-eyed peas is thought to bring good luck and financial good fortune. This is a southern tradition in the United States. Having grown up on the West Coast, this is not a tradition I grew up with. A few years ago, my husband and I decided to adopt this as one of our traditions. We wanted our recipe to be healthy and good tasting; most recipes typically call for ham hocks. After several experiments this is the recipe we like most. I think the “Good Luck” in this salad comes from all the healthy fiber in this dish.
Ingredients
- 2- 10 oz cans Black-Eyed Peas (rinsed & drained)
- 1 ½ cup Brown Rice *
- 1-4 oz can Fire Roasted Diced Green Chiles
- 1-Shallot, finely diced
- 2- Celery Stalks, diced
- 2 Tbsp Fresh Cilantro, finely chopped
- ¼ cup Lime Juice
- 2 Tbsp Olive Oil
- ¼ tsp Sea Salt
- 1 Clove of Garlic, crushed
- Fresh Ground Pepper (to taste)
Combine blacked peas, rice, green chilies, shallot, and celery and mix well. In a separate bowl, blend together cilantro, lime juice, olive oil, sea salt, and garlic. Pour over salad and season with fresh-grounded pepper to taste. Gently toss. Chill at least 1 hour before serving.
* I cook the rice the day before I plan on using it. Then it is already chilled.
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