Legend has it eating black eyed peas on New Year’s Day will bring you good fortune the whole year through. The past few years, I’ve made an interpretation of the traditional Hoppin’ Johns, but seeing as how last year wasn’t all that fortunate, I thought I’d try something a little different. This version is quick, easy, vegan and gluten-free, and super delicious. As it’s less like a bean salad and more like a salsa, I served it as an appetizer with some corn chips and a little guacamole. I’m fairly certain it will make another appearance at this time next year, if not sooner.

1 15-oz can black eyed peas, drained and rinsed
1 seeded jalapeno, minced
2-3 small sweet orange peppers, seeded and minced
1/2 large red onion, small diced
2 cloves garlic, pressed
juice of 1/2 lime
salt and pepper to taste

In a small bowl combine all ingredients and let sit for at least an hour to allow flavors to mingle.

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