This is a bonus post this week, just for good luck…
My friend, Nicole sent me an email asking if I had any tasty recipes using black-eyed peas. As you probably know, eating black-eyed peas at the New Year is supposed to bring good luck! I believe this is a ritual more closely followed in the south where Nicole is originally from, but I think everyone needs their fair share of good luck, right?
As I mentioned to Nicole, her email was ironic because I had just read an article on Saveur Magazine’s website which was a collection of “Good Luck Recipes for the New Year” so I forwarded that link to her as it had a few black-eyed pea options. I had also just purchased a can of the good luck peas to include as a swap-out for edamame in this week’s recipe, but that dish was still in the works and wouldn’t be published until after the new year had been rung in!
So, I sent her the recipe I knew her family would enjoy and which honestly, is the only one I have personal experience making with black-eyed peas!
It’s a recipe for Texas Caviar that was originally in The Gaining Ground Cookbook that I’ve mentioned a bunch of times, contributed by my friend, Sherrin. Coincidentally, I just made a double batch for a friend who was hosting a Mexican-themed birthday party and wanted this dish for an appetizer. Unfortunately, I didn’t snap a picture – it’s a pretty and festive dish! Texas Caviar is a salsa if you serve it with chips or a side dish/salad. Your choice.
You can throw it together in no time – it just needs a little time to sit. You probably have something very similar in your arsenal, but I thought all you Kitchen Scout readers might like to have a good luck recipe for the new year too! Bonus!
Whip some up for New Year’s Eve or for your New Year’s Day game watching!
Do you have any good luck recipes you serve on New Year’s? I’d love to hear about them in the comments.
Wishing you all good luck, one black-eyed pea at a time. See you on Friday!
This recipe was sourced from The Gaining Ground Cookbook, published as a fundraiser and awareness builder for the non-profit organization, Gaining Ground.
- 2 cups fresh or frozen corn kernels (cooked or thawed)
- 1 can black eyed peas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 garlic clove, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Tabasco sauce (more to taste)
- 1 cup chopped parsley
- 1/2 cup chopped fresh basil
- freshly ground black pepper
- Mix first four ingredients (corn through garlic) in a large bowl. Whisk together olive oil, red wine vinegar and Tabasco sauce. Add to bowl and mix to combine. Mix in herbs and season to taste with salt and pepper. Let sit for awhile to let the flavors meld together. Serve with tortilla chips, preferably the scoop kind. Also terrific as a side salad.
- Optional - add some diced jalapeno to turn up the heat! Diced avocado would be a great addition as well.
I spent one New Year’s Eve in Texas when I was in college, and discovered the black eyed pea tradition then. I love this recipe, and just added the one ingredient I don’t have to my shopping list for today.
Happy New Year to you and all of your culinary followers!
Thanks, Sarah! Happy New Year to you too!
Thanks, Val! I was looking for an appy to take to a New Years Eve paddle party tonight, and this fits the bill! I have loved following you this year, looking forward to more food inspiration in 2015!!
Oh, that sounds like fun, Marte! Have a great time and Happy New Year!