Happy New Year! Are you eating your black eyed peas?
It’s a southern tradition to have black-eyed peas on New Year’s Day for luck and prosperity. Whether or not it works, I’m all for it because black-eyed peas are extremely nutritious! They’re an excellent source of fiber, protein, and many vitamins and minerals.
Often prepared with ham hocks and served with corn bread, I used the black-eyed peas to make Texas “Caviar”. There are many ways to make the dish but the main ingredients are whole beans, tomatoes and a dressing. My version happened to be what ingredients I had on hand—I’m all about improvisation! This is what I came up with.
Neily’s Texas “Caviar”
- 1 can black-eyed peas (rinsed for 2 minutes to reduce sodium)
- 1 cup cooked quinoa – a wonderful quick-cooking whole grain
- 1 cup chopped tomatoes
- 1 cup chopped bell peppers (I had red, yellow, and orange, but green is fine as well)
- ½ cup chopped red onion
- 2 cloves garlic
- ~3-4 Tbsp Newman’s Own Light Balsamic Dressing
Mix together and refrigerate several hours before serving. Can be served alone as a side dish or as an appetizer with whole grain corn tortilla chips. Celery is another great crunchy option.
Other ingredients I might have added include: cilantro, jalapeño pepper, black beans, corn, avocado. The possibilities are endless. Use your imagination!
Nutrition info per serving as a side dish. Makes about 8 servings (~5oz or ¾ cup): 90cal, 1g fat, 0g fat, 0 mg cholesterol, 190mg sodium, 17g carb, 3g fiber, 4g protein