Eat Black-Eyed Peas For Luck … Or Taste

Tradition says that if you eat black-eyed peas on New Year’s Day, you will have good luck for the next 364 days.

Black-eyed peas may or may not bring a year’s worth of luck, but this fresh, crunchy Black-Eyed Pea Salad will definitely enliven a winter menu.

In this low-fat, high-fiber salad, the musky flavor of the beans contrasts deliciously with crunchy bell pepper, fresh tomato and chopped green onion. The dressing is made with the cooled cooking liquid from the beans mixed with a small amount of olive oil and cider vinegar.

The peas get extra kick because they’re cooked with a whole habanero or jalapeno pepper. But don’t worry - using the whole pepper means the peas don’t get too spicy; they just develop a peppery flavor.

During the winter, fresh black-eyed peas are often sold in produce markets either in packets or pint containers. If using the fresh variety, cook them according to the directions on the package. Frozen black-eyed peas are available year-round in the frozen vegetable section of the supermarket.

Black-Eyed Pea Salad

1 (16-ounce) bag frozen black-eyed peas or 1 pound fresh black-eyed peas

1/4 teaspoon salt

1 (14-1/2-ounce) can vegetable broth, preferably low sodium

1 cup water

1 teaspoon sugar

1 habanero or jalapeno pepper, rinsed but left whole

1 bay leaf

2 tablespoons cider vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves

1 green pepper, seeded and chopped (about 1 cup)

1 medium ripe tomato, diced (about 1 cup)

1 green onion, chopped

In a large kettle, combine the frozen black-eyed peas, salt, vegetable broth, water, sugar, pepper and bay leaf. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. (If using fresh black-eyed peas, cook for length of time recommended on package.)

Turn off heat and allow peas to cool in the cooking broth for 2 hours or overnight before finishing salad. (You can prepare the peas the day before and refrigerate them overnight.)

There should be about 1/4 cup of cooking liquid left in the kettle. Discard the pepper and bay leaf. Stir the cider vinegar and olive oil into the cooking liquid to make a light dressing. Add the thyme, green pepper, tomato and green onion and toss to mix well. Serve chilled or at room temperature.

Yield: 6 servings.

Nutrition information per serving: 133 calories, 3 grams fat (20 percent fat calories), 7 grams protein, 21 grams carbohydrate, no cholesterol, 182 milligrams sodium.

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