Lucky Black-Eyed Pea Salad with Honey Mustard Vinaigrette
While the name “black-eyed pea” is a bit of a misnomer (it is, in fact a bean), what’s not in dispute is that this globally popular legume is packed full of nutrients and texture. Add peppers, arugula, plenty of fresh oregano along with a tasty vinaigrette dressing, and you’ll be ready to kick off your New Year with a healthy dose of fiber and flavor!
A quick heads up:
This recipe produces a pretty hefty amount of salad, so it should be perfect for a family function or gathering. It also calls for frozen black-eyed peas, but if you're using dried black-eyed peas, make sure to set aside time for soaking and cooking the dried beans.
Why do people eat black-eyed peas on New Year’s Day?
You’ve probably heard the notion that eating black-eyed peas on New Year’s Day will bring you luck for the rest of the year. While it’s generally agreed that this tradition originated in the southern United States, there seems to be some disagreement as to exactly why. However the origins seem to date back to at least the Civil War. The belief has now spread throughout the country at large, and New Year’s recipes such as the one below and Hoppin’ John (a mixture of black-eyed peas, rice, and pork) have become celebratory staples throughout the South.
Lucky Black-Eyed Pea Salad
Ingredients
- 30 ounces frozen black-eyed peas
- 1½ cups finely diced red bell pepper
- ½ cup chopped Italian parsley plus 2 tablespoons, divided
- 2 tablespoons chopped fresh oregano
- 10 ounces baby arugula
- 2 bunches young dandelion greens and/or mustard greens, tough stems removed
- 1 medium red onion, thinly sliced
- 1/3 cup red wine vinegar
- 1 tablespoons plus 1 teaspoon coarse-grained Dijon mustard
- 2½ teaspoons honey or agave nectar
- 2 garlic cloves, minced
- 1 cup extra virgin olive oil
- 1¾ teaspoons salt
- ½ teaspoon white pepper
Instructions
- Cook the black-eyed peas according to directions on the bag. Cool to room temperature. Place black-eyed peas in a large mixing bowl. Add the red bell pepper, ½ cup Italian parsley, fresh oregano, arugula, greens and red onion. Toss gently to combine.
- In a bowl, whisk together the vinegar, mustard, honey or agave nectar and garlic. Slowly whisk in the olive oil. Season with the salt and white pepper.
- Toss the salad with the dressing. Transfer the salad to a serving bowl and garnish with the additional 2 tablespoons chopped Italian parsley.
