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New Twist On New Year's Tradition: Black-Eyed Pea Salad

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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.


  • 3 (15 oz.) cans black eyed peas, drained and rinsed
  • 1 (15 oz.) can whole kernel corn, drained and rinsed
  • ½ - ¾ c. diced green pepper
  • ½ - ¾ c. diced red pepper
  • ½ c. chopped red onion
  • Olive oil flavor cooking spray
  • 1/3 c. olive oil
  • ¼ c. water
  • ¾ c. Splenda
  • ½ c. vinegar
  • Preparation:

    1. 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.
    2. 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.

    Nutritional Analysis:

    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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