This black-eyed pea salad recipe is inspired by an old Southern New Years Day tradition. Southern recipes are typically made in one pot with greens, black-eyed peas, pork and with a side of cornbread. This is a crisp fresh one-dish meal made with some of the ingredients of that Southern tradition. Black-eyed pea salad is easy, gluten-free, fresh, and plant-based. Start a new tradition and share it with family and friends to begin the New Year.
There’s an old wive’s tale that eating black-eyed pea stew and cornbread on New Years will bring luck and prosperity. This legend dates back to the civil war. Stories from the war of food left behind that saved Southerners from starvation was considered lucky. Whatever the origin, the prospect of good luck and prosperity for the upcoming year is reason enough to enjoy a food tradition with family and friends.
The traditional Southern New Years dish is a stew with collards, mustard greens, and pork.
Black-eyed Pea Salad is my vegan version of this southern tradition.
The peas represent prosperity because they swell during the cooking process. The greens in the dish symbolize money for the upcoming year. The pork is for moving forward (pigs root forward when foraging, representing positive motion). Piggies are far too cute for eating. So foraging forward for green apples is a fresh replacement for the pork. Cornbread, representing gold, is served on the side. So enjoy this meal that is full of promise for the new year! Pair this with sauteed greens.
Crisp green apples, pomegranate, and lemons are the fresh components of this delicious salad. Watercress is a spice to counter the sweetness of the fruit. The corn and black-eyed peas complete the composition of this savory, satisfying salad and one dish meal.
Fresh or frozen corn is a hit in any salad. They add amazing color and texture to this recipe. Corn is rich in antioxidants and fiber. Corn crops are frequently genetically modified so be sure use look for Non-GMO.
Pomegranate seeds are beautiful in color and full of unique texture and flavor. If pomegranate seeds aren’t available or aren’t your favorite, try dried cranberries instead. Either way is perfect.
The New Year is a time to try new things, eat and live healthier, be kinder, grateful, and make resolutions.
Start the New Year with a yummy recipe inspired by the storytelling traditions of family and friends and filled with the promise of good luck and prosperity. Cheers to you!
Black-eyed Pea Salad
- 1 fresh lemon juiced
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 green apples cored and cubed
- 1 fresh lemon juiced over apples
- 2 cups endives or red leaf lettuce
- 2 cups baby kale or spinach
- 1 cup black-eyed peas canned or cooked
- 1 cup corn frozen or fresh
- 1/2 cup pomegranate or cranberries
- 1/4 cup watercress leaves coarsely chopped
- Stir all ingredients together until well mixed. Set aside.
- Place cubed apples into large salad bowl and drizzle fresh lemon juice over top.
- Chop endive or red leaf lettuce and spinach or kale, add to salad bowl.
- Add remaining ingredients: black-eyed peas, corn, pomegranate or cranberries, watercress, and dressing. Toss salad until coated with dressing. Chill for an hour or serve immediately.