Following a typically Southern tradition for luck and prosperity for the New Year, I knew I had to share this recipe because it contains the “lucky” ingredient -- black-eyed peas.
Some call this a salsa, others a dip, and I have even heard it referred to as a salad. Whatever you all it, it has a great taste and can be eaten with tortilla chips, crackers or on top of lettuce.
The “luck and prosperity” legend says that black-eyed peas are to be the first things eaten on New Year’s Day, so a bite of this as a dip at 12:01 a.m. will fulfill the requirements!
Happy New Year!
Black-Eyed Pea Dip
1 can (15 oz.) black beans (drain and rinse with cold water)
1 can (15 oz.) black-eyed peas (drain and rinse with cold water)
1 can (15 oz.) can whole kernel corn (drain)
1/2 pod of red bell pepper, chopped
1/2 pod of green bell pepper, chopped
1/2 red onion, chopped
1/2 cup chopped celery (optional)
1 small jar (2 oz.) diced pimentos, drained
Combine all above ingredients in medium bowl and set aside. Mix dressing (recipe below) in smaller bowl. Pour dressing over vegetables, toss gently and cover. Refrigerate at least 4 hours or overnight.
1/2 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup sugar
1 tsp. salt
1/4 tsp. black pepper
1 T. water
3 or 4 dashes of hot sauce
Pour over vegetables.