It is an old Southern saying that, if you eat black-eyed peas on New Year’s Day, it will bring you luck and money. I can’t promise either with this recipe, but it is great as a side dish, served as a dip with pita chips, or as a main dish served over Green Rice.  

• ¼-½ cup balsamic or rice vinegar 
• 1 tablespoon olive or canola oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cans (15 oz) of black-eyed peas, rinsed and drained
• 1½ cups bell peppers, diced (this can be a mix of color)
• ½ cup red onion, finely diced
• ½ cup cherry tomatoes, chopped
• 1-2 jalapeños, seeded, finely diced    
• 1 tablespoon fresh parsley, chopped    

Use a whisk to combine all dressing ingredients in the serving container you plan to use. Add all other ingredients and toss well. Taste for seasonings. Refrigerate at least 2 hours.

Hint:

Black-eyed peas can be substituted by any bean you would prefer.