Not your average black-eyed pea recipe – Click “like” if you are tempted to try this recipe!

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Every New Year’s Day, I have to eat black-eyed peas, cabbage and rice. My mom said if I didn’t have my peas, I was not going have good luck for the year.

I have a vegetarian recipe that I like to serve on New Year’s Day, but I really don’t eat Hoppin’ Johns any other time of the year. This may change. The other day at my Ebby office’s Annual Black-eyed Pea Luncheon (the speckled pea may be key to our #1 ranking in the Dallas area!), I had a delicious version of this dish. It puts the Hop in the Johns!

Click the like button if you are tempted to try this recipe.

Mike’s Texas Caviar

2 cans of Bush’s (15 oz) black eyed peas drained
and rinsed
2  Roma tomatoes, diced
3/4 c. black olives
3 Jalapeno peppers diced,  or one habanero
pepper diced
1/2 a red bell pepper diced
1 bunch of green onions diced with tops
1 cucumber, diced
1/2 c. of chopped cilantro
1/2 c. Bragg’s Organic Vinaigrette  or your
favorite vinaigrette dressing

Mix all ingredients in a large bowl and chill in
fridge, best if chilled over night.

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