Lucky Peas

Happy New Year!

16 Days ago.

I didn’t want to get lost in all the New Year wishes, so I waited REALLY late.

Not buying it?  Me either.

In reality, I have let the blog fall by the wayside and I finally decided to kick myself in the pants and get back to blogging and creating.  It’s time.  I let everything else take priority over something that I looked at as an extra-curricular activity when it is really something that I found to be necessary for my own sense of self and well-being.  Who knew?  Self-reflection really can work wonders.

Anyway, here I am, back to the blog and making a commitment to find a place for blogging, creating and connecting once again.

To start off the new year, I’m posting a recipe featuring black-eyed peas because they are supposed to be good luck.  And a little extra good luck couldn’t hurt. Plus, I like black-eyed peas year-round.  Both the food and the music group. It also doesn’t hurt to listen to them while making and eating this recipe.  We go all in around here.

On to the recipe.  This is a salad that I put together a couple of days ago based on recipes I have seen and tasted.  It also uses up some of the odds and ends veggies from the corners of the fridge and saves them from a slow death.  I’m calling it a salad, but it could be called a salsa if you want, and it’s also called Texas Caviar in some forms as well.  As you’ll see, the recipe isn’t super exact and that’s because I didn’t want it be a recipe you have to follow to the letter.  It is one of those that you can tinker with to suit your preferences and fridge inventory.  It will be good, no matter what, and here is what it looks like:

Black eyed pea salad

Yummy, right?  I chose to serve it with tortilla chips on the side, but it is equally delicious alone or on top of a bed of mixed greens.  Tons of flavor in this one, so you don’t even need extra dressing.  This is what you do:

Black-Eyed Pea Salad

1 1/2 c. black eyed peas (cooked)

1/2 c. yellow corn

1/2 c. grape tomatoes, halved

1/4 c. red onion, finely diced

1/4 c. green pepper, finely diced

1/2 ripe avocado, diced

1 green onion, sliced

1 clove garlic, crushed and minced

1 jalapeno, seeds removed, finely diced (optional)

1/4 t. cumin

juice of one lime

kosher salt and pepper to taste

Mix everything together except the lime juice, salt and pepper. Mix gently so the avocado doesn’t become mush in the process.  Add the lime juice and salt and pepper to taste.  Eat right away or allow the salad to sit for awhile to let the flavors combine.  This keeps well in the fridge for a couple of days, making lunch an easy task.  For extra flair, crumble over some cotija or feta cheese. Need more crunch? Add some roasted chickpeas or pumpkin seeds. Missing the meat? This is pretty substantial on its own, but some diced ham can be quite lovely in this.  Still not enough? Add the above variations, some crunchy romaine, and wrap in a tortilla or lavash bread and call it a day.  Enjoy and I leave you now wishing you much luck, happiness, and good food in this shiny new year.

Black eyed pea salad PaperCamera


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