Southern tradition requires black-eye peas on New Year’s Day as the harbinger of prosperity and good fortune in the 364 days to come. Why not include the start of your successful resolution for a healthy year of multi-colored (red, green, purple) vegetable dishes, seasoned with health-friendly herbs (circumin) that provide high fiber and excellent environmental control? This dish stands alone as an appetizer or serves as a “topping” for fresh spinach salad or steamed, chopped collard greens, chard or kale. Try some variations using other small cooked beans for any occasion other than New Year’s Day. A healthy table is so easy … any day of the year. Enjoy!
Ingredients
1 15-ounce can Black-eye peas, drained and rinsed (to reduce salt)
1 red bell pepper, finely diced
1 yellow or green bell pepper, finely diced
½ cup roasted red pepper, packed in water, chopped
½ cup purple onion, finely chopped
½ cup each fresh cilantro and parsley, chopped
Dressing:
¼ cup white wine vinegar
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons coarse-grained mustard
1 teaspoon minced garlic
Salt and pepper to taste
Preparation
Combine all vegetables and herbs. Combine all dressing ingredients. Toss together and refrigerate for at least 3 hours before serving.
Nutritional Details:
Number of Cups: 6
Calories/Cup: 128
Vegetable Servings: 7
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Tags: appetizers, Holiday Collection, recipes
