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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

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