Happy New Year! Wishing you all the best in 2013. Can't hurt to eat black-eyed peas for a little extra good luck.
- 2 cans black-eyed peas, rinsed and drained, or 1 cup dried black-eyed peas, cooked and drained*
- 4 scallions, finely sliced
- 3 jalapenos, minced
- 1/4 cup cilantro or parsley, minced
- 1/4 cup sun-dried tomatoes, chopped**(opt.)
- 2 tablespoons to 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1/4 cup fresh-squeezed lime juice
- 1/4 teaspoon salt
- Fresh ground peppercorns
- Rinse and drain the beans and place in a bowl with the scallions, cilantro, tomatoes and peppers.
- Put the oil, vinegar, lime juice and salt in a one cup glass measuring cup and mix together.
- Add the liquid to the beans and combine.
- Place in a shallow glass (or other non-reactive) dish. Cover and place in the refrigerator for a few hours or a few days. (I marinated mine for 24 hours but sometimes it's much less, and when I'm really on top of things, it's three days.) Mix occasionally to distribute the marinade evenly. Grind some peppercorns over the top just before serving.
- Serve with sturdy chips, like Food Should Taste Good Multi-Grain Chips.
*To cook dried black-eyed peas: I used the quick-soak method. Place beans in a pot and cover beans generously with water. Bring to a boil, cover and turn off heat. Soak for one hour. Drain the beans and return them to the pot with fresh water. Bring to a boil, turn down the heat and simmer until tender. Depending on your beans, this could take as little as 10 minutes or as long as 45. Don't let them get too mushy. You want them tender but whole.
**I really like Trader Joe's sun dried tomatoes that come in 3 ounce bags. They contain no oil, but unfortunately they contain sulfur dioxide. It's always something, isn't it?