Every New Year’s Day, many people start the year off by
having black eyed peas. Why? Because the superstition is that they are
lucky. Well here’s a dish that will give
you luck, help you keep your new year diet, and is very high in nutritional
value. This black eyed pea salad is
another dish I learned to make while participating in the Daniel Fast. The veggies give a nice crunch, the vinegar
gives it zing, and the jalapenos give it a kick. A fantastic combination!
Note: Many canned jalapenos have sugar in them. If you are making this for the Daniel Fast be sure to check the label!
I like to pair this salad with my homemade baked tortilla
chips. I buy organic whole wheat
tortillas from Trader Joe’s. These are
honestly the best tortillas for making chips with. They crunch up very nicely and have great
flavor. A little olive oil, salt, pepper
– and you have homemade chips that go well with anything!
Salad:
2 (15oz) cans black eyed peas, drained and rinsed
1/3 red onion, finely chopped
½ large green bell pepper, seeded and finely chopped
½ large red bell pepper, seeded and finely chopped
5-6 pickled jalapeno slices, finely chopped
½ c chopped fresh cilantro
¼ c extra virgin olive oil
¼ c balsamic vinegar
salt
pepper
splash of jalapeno juice from jar
Chips:
2 whole wheat tortillas (Trader Joe’s brand preferably)
extra virgin olive oil
salt
pepper
In a large bowl, stir together peas, onions, bell peppers,
jalapenos, and cilantro. Add oil,
vinegar, jalapeno juice, salt and pepper to taste. Stir well to combine. Serve at room temperature or
chilled.
Preheat oven to 375F.
Pour a couple of swirls of oil onto tortillas. Both sides of tortilla should be lightly
coated with oil. Sprinkle both sides of
each tortilla with salt and pepper.
Using a pizza cutter, cut tortillas into triangles. Spread out tortilla pieces over a baking
sheet. Cook for 7 minutes, flip, and
then continue cooking for another 5-7 minutes or until done. Chips will be lightly browned and crispy.
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