black eyed peas -- a new year's tradition

If you grew up in the South or in my household you know you need to eat your black eyed peas to bring  good luck for the upcoming new year.   You can either eat them on New Year's Eve or the New Year. Either way, keep the tradition going.

When the Dixie Cafe Restaurant chain was still around they would serve you a portion of black eyed peas for free.   I love black eyed peas all the time!  I love them hot, in cold salads, and recently I had a black eyed pea dip.  It was excellent and a fun way to have your New Year start off.    

Those who don't like traditional black eyed peas seem to still love this!



 INGREDIENTS: 

• 15 oz canned no salt black eyed peas  (Bush)   
• 3 tsp Lowry's garlic pepper
• 3 tbsp fresh lime juice (from about  1 1/2 limes)
• 1 tbsp extra virgin olive
• 1 tsp cumin
• 1 pinch crushed red pepper flakes
• 1/2 tsp kosher salt
• 1 cup cooked corn (I use sweet yellow corn)
• 1 cup cherry tomatoes, quartered
• 1/4 cup minced red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 medium avocado, diced

TO MAKE:

1. Rinse and drain the black eyed peas in a colander.
2. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.
3. Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes.
4. When ready to eat, gently mix in the avocado and serve right away.

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