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
2 Roma tomatoes, diced
3/4 c. black olives
3 Jalapeno peppers diced, or one habanero
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.