Black-Eyed Peas and Corn Salad is perfect for New Year’s Day or any day of the year! Combine black-eyed peas, corn, red bell pepper, green olives, and a tangy dressing for a flavorful healthy dish.
Did you know that in the Southern United States, eating black-eyed peas on New Year’s Day is thought to bring good luck?
They traditionally eat the legume with pork and hot chili sauce, but this recipe avoids animal products and is very healthy.
You can eat this Black-Eyed Pea and Corn Salad on its own as a side salad, on a bed of greens as a meal, as a topping for baked potatoes, or scooped up with tortilla chips.
It makes a large quantity, so it’s perfect for potlucks or to take for lunch during the week to work or school.
You can eat it right away, but the flavors develop better if you refrigerate it for several hours or overnight before serving.
I also like to serve this salad along with a few others such as Broccoli Salad with Sunflower Seeds and Cranberries and Strawberry Avocado Kale Salad.
There’s just something about a trio of salads that makes for a delicious meal.
Do you have any New Year’s Day traditions? Please let me know in the comments!
I wish you all a prosperous new year, and want to take a moment to thank everyone who has been following my blog and trying my recipes. It really means a lot to me. If there are any recipes or tips you would like to see next year, please leave a comment on this post. Happy New Year!
You may also be interested in these other healthy recipes to start the year off right:
Now let’s make Black-Eyed Peas and Corn Salad!
Black-Eyed Peas and Corn Salad
Black-Eyed Peas and Corn Salad is perfect for New Year's Day or any day! Combine black-eyed peas, corn, red bell pepper, green olives and a tangy dressing.
- Combine all the ingredients in a large bowl.
- Refrigerate a few hours or overnight.
- Mix thoroughly before serving and taste to adjust for seasoning.
- Enjoy as a salad or as a topping for baked potato or tortilla chips.
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