Here's a quick little appetizer to put out for friends or bring to a New Year's gathering. Actually there is a lot of room for variations in this recipe; any veggie diced small enough could be thrown in - let's face it- red wine vinegar and olive oil make anything taste good! Likewise, various spices could be added to punch it up such as chili powder, cumin, or even curry. It is said that eating black-eyed peas on New Year's will bring good luck. I'm not sure about that, but this recipe does add a bit of fun to any festivities - and it's yummy! This recipe certainly saved my sorry little behind once. I made a New Year's Day corned beef dinner and told Allison she could invite a friend or two. I think at least five of her buddies showed up. I threw this together and served it with very thin strips of the corn beef on top. It certainly stretched what we had and I think everyone got enough to eat!
2 cups cooked black-eyed peas (I use a 15 oz. can, rinsed and drained) 1/4 cup combination of colorful peppers, diced 1 cup tomatoes, diced 1/4 cup sliced green onion 1 tablespoon jalapeno pepper, finely diced 1 small clove garlic, put through press or finely diced 1/4 cup olive oil 2 tablespoon red wine vinegar 1/4 teaspoon salt 1/8 teaspoon pepper Crackers or pita chips to serve with the salsa
In a serving bowl gently combine the black-eyed peas, peppers, onion, tomatoes, and jalapeno pepper. In a small bowl whisk together the garlic, olive oil, vinegar, salt, and pepper. Pour the dressing over the black-eyed pea mixture and carefully toss. Serve with crackers or pita chips.