back to top

Recipe of the Week: Black-eyed Pea Salad

by Leigh Sackett

A little luck is certainly welcome in this world. So I will eat some black-eyed peas on New Year’s Day. But we have a limited view of luck or blessings. We tend to think being lucky is when everything turns out our way. The irony is what is most precious in life is often found in the experiences of life where nothing seems to go our way.

The character, Ebenezer Scrooge, in A Christmas Carol was blessed by three ghosts; it was the most terrifying yet life changing moment in his life . . . But he was very lucky.

I know the plight of cancer, I have watched two family members battle it, so I hesitate to say this . . . but I have heard people say cancer was the best thing that ever happened to them, even though it caused them great pain and has the ability to shorten their life. This always amazes me but even in my awe I understand what they mean – love is certainly not just discovered through joy and they have found such love in the darkest of life experiences.

So maybe we ARE lucky – without peas, without a rabbit’s foot, without picking up a penny, without perfect health and even when a “ghost” wakes us from our ignorance. Our days on this earth and beyond where we uncover life’s mysteries, learn, love, live and even die are ALL lucky. We are God’s own creatures -Blessed by Him. This was a “lucky” thing from the beginning and it still is today.

So all God’s Blessings to you wherever you may find them in this year of life that is 2012!

 2 (15.5 ounce) cans black-eyed peas or dried black-eyed peas simmered for 30 minutes to soften

1 large tomato, chopped

1 medium red bell pepper, chopped

1 medium green bell pepper,

chopped 1/2 red onion,

diced 1 stalk celery, chopped 1 tablespoon chopped fresh cilantro

3 tablespoons balsamic vinegar or white wine vinegar

3 tablespoons of lime

2 tablespoons olive oil salt and pepper to taste

-In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.

-In a small bowl, mix vinegar, lime and olive oil. Season with salt and pepper. Toss into the vegetables.

-Cover, and chill in the refrigerator 8 hours, or overnight.

Latest Articles

- Advertisement -Fox Radio CBS Sports Radio Advertisement

Latest Articles

- Advertisement -Fox Radio CBS Sports Radio Advertisement

Related Articles