Happy New Year everyone!! Welcome 2015!! So I’m going to start the new year off by making a confession. I have never…ever….had Black eyed peas before. Folks in the south will serve Black eyed peas on New Year’s Day to represent good luck. I’d be curious to know how that got started. Why Black eyed peas? Why not chickpeas? Will Google that when I’m finished here. My cousin Allen sent me his recipe for Mississippi Caviar last year and I didn’t get around to making it then – but I was sure going to make it this year. I’ve adapted it somewhat, but only because I didn’t have a few of the ingredients on hand and I didn’t feel like driving to the store.So yes…it would appear that we’re starting the new year out …..lazy! One of the ingredients that I didn’t have on hand was bottled salad dressing. I could have made an Italian vinaigrette but I had a couple of limes needing to be put to good use so I mixed up the juice of two limes with 2 tablespoons of extra virgin olive oil instead. The light citrus flavor works very well here with the combo of ingredients. Then I added some avocado and it really made this Mississippi Caviar special. If you’re a true Southerner – you can add some corn in lieu of the avocado. But in California – we love our avocados!! I really loved this Mississippi Caviar with Avocado so much, that I decided to toss some of it with spinach leaves for a hearty and very satisfying salad. Before I went healthy with the spinach – I ate it with half a box of Trader Joe’s Multigrain and Flax Seed Crackers. A shout out to my Cuz, Allen….. thank you Cuz for re-sending me your recipe! You always have the best recipes!! And I always love making them!! So there you have it….a delicious healthy recipe on the first day of this new year. And health is the best wealth there is!! Made with much love for all of you good people on this first day of 2015!!
~ xo Deb
Yield: 4 - 6 servings
Total Time: 30 minutes
- 2 cans Black eyed peas, drained
- 2 Roma tomatoes, diced (in lieu of the tomatoes you can add 1 can Rotel tomatoes with chilies drained and diced)
- 1/2 cup purple onion (or 5-7 green onions white and light green parts only)
- 1/2 cup red bell pepper
- 2 teaspoons garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 limes (juice from both limes)
- 2 tablespoons extra virgin olive oil (in lieu of the limes and olive oil you can use bottled Italian dressing)
- 1 avocado, peeled and chopped (in lieu of avocado you can add 1 small can white corn)
- 1/2 teaspoon Kosher salt
- black pepper to taste
- Add the Black eyed peas, tomatoes, onion, red bell pepper, garlic and cilantro in a medium size bowl.
- Add the lime juice and olive oil and gently toss all ingredients to coat.
- Add the avocado and gently toss again.