RALEIGH,N.C. — Eating black-eyed peas on New Years Day is a southern tradition.
According to folklore, eating the peas brings good luck and prosperity in the coming year.
This recipe for black-eyed pea salad brings a new twist to an old favorite with a mix of flavors.
- Combine black eyed peas, corn, peppers and onion in a large mixing bowl. Lightly spray vegetables with cooking spray and toss the vegetables to coat them with the spray. Set aside.
- Prepare a marinade by combining olive oil, water, Splenda and vinegar. Stir well. Pour marinade over vegetables and stir well. Refrigerate the mixture at least 8 hours before serving. Stir often during refrigeration to allow flavors to blend. Makes 12 (1/2 c.) servings.
160 calories, 7 g. fat, 40 percent of calories from fat, 0 cholesterol, 20 g. carbohydrate, 5 g. protein, 195 mgs. sodium, 5 g. fiber, 3 g. sugar
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