Thursday, February 9, 2012

Black Eyed Pea's

No, I'm not talking about my favorite group to work out to, I am talking about the black eyed peas you eat on New Year's to bring you Prosperity. This year since it was gonna be just Matt and I for New Year's I decided I wanted to make a New Year's dinner for us with all the traditional fixings, but that actually tasted good. One of those things of course is black eyed peas. I don't know about anyone else, but I really don't like just plain black eyed peas, they are almost like a baked bean, but just not quite as good. So, I searched my recipe sites and found a wonderful recipe on Here is the recipe:


  • 2 (15.5 ounce) cans black-eyed peas
  • 1 large tomato, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1/2 red onion, diced
  • 1 stalk celery, chopped
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste


  1. In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
  2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

(I didn't chill overnight, just a few hours in the fridge)

 It was super simple and I could not believe my taste buds when I tried this. I couldn't believe that black eyed peas could taste soo good. Now if you put bell peppers, tomatoes and balsamic vinegar on anything, then you really can't go wrong, but the black eyed peas really completed the taste. I plan on making this recipe through out the year, especially in the summer. We had some friends over for New Years dinner and I think the black eyed pea salad was a big hit, because everyone had multiple servings of it!

I beg you to try this recipe and tell me how you like it. I forget that I am a huge vegetable person and love all kinds of salads, so let me know if you enjoy it as much as I did. 

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