In the South, eating black-eyed peas on New Year’s Day is believed to bring you good fortune in the year ahead. Chef Makini Howell from Plum Bistro says you should be eating these lovely legumes much more often. Below is her recipe for a Citrus Black-Eyed Pea Salad.
Citrus Black-Eyed Pea Salad with Sweet Cornbread
By Makini Howell
For the Salad:
2 cans black-eyed peas -rinsed and drained
1 of each a red and green pepper, diced ¼’’
½ small red onion, diced
1 small seeded jalapeno, diced (optional)
½ small bunch chopped Cilantro
Zest and juice 1 small lime
Zest and juice 1 lemon
1 cup of more fresh herb oil (recipe follows)
1-2 tablespoons apple cider vinegar
salt/pepper to taste
½ pint (or more) cherry tomatoes, quartered
Combine all ingredients in a large bowl and mix together
Once cornbread is cooked dish up and serve with warm cornbread
Fresh Herb Oil
2 cups olive and veggie oil blend
1 shallot minced
2-3 cloves garlic smashed
½ cup fresh parsley chopped
½ cup fresh thyme pulled from stem
½ cup fresh oregano chopped
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