Turn those leftover Black Eyed Peas into a Fresh & Vibrant Salad!

Everyone I know eats Black Eyed Peas to celebrate the New Year.

Why? Because Black Eyed Peas are thought to bring good luck in the New Year to whoever eats them.

Chances are once you've eaten that 'lucky' portion of peas, there's plenty more left in the pot. Well here's a quick and easy recipe to freshen them up. The cider vinegar adds brightness while the veggies add some well appreciated crunch. BONUS-this recipe is delicious all year long!

Enjoy & Happy New Year!

Chef Jenn

Black Eyed Pea Salad

Recipe by Chef Jennifer Hill Booker

Yields about 6 servings

Ingredients:

4 cups black eyed peas, cooked, drained and chilled

½ cup yellow onion, chopped ½ cup green bell pepper, chopped

½ cup red bell pepper, chopped

Vinaigrette:

1 large clove garlic, minced 1 teaspoon fresh thyme leaves, chopped

1 tablespoon honey

½ teaspoon red pepper flakes, optional

1 tablespoon salt

1 teaspoon fresh ground black pepper

½ cup apple cider vinegar ¾ cup extra virgin olive oil

Directions:

Vinaigrette

Combine the garlic, thyme, honey, red pepper flakes, salt, black pepper and vinegar in a large bowl.

Slowly whisk in the oil. Adjust seasoning with salt and pepper.

Add the black eyed peas, onion, red bell pepper, and green bell pepper.

Stir to coat with the vinaigrette.

Chill the Black Eyed Pea Salad for at least 4 hours to overnight.

Enjoy!

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.