Everyday Eats: Black-Eyed Pea Salad with Corn and Peppers
My year is not off to the luckiest of starts.
Yesterday, while packing up all of our Christmas decorations, putting our gingerbread house and painted pinecones decorated with Red Hots in the safest of places*, Gigi made an upsetting discovery.
*the recycling bin is a very, very safe place
She found not one, but two Karaoke Christmas Microphones that my dear aunt gave the girls for Christmas. I had unfortunately not put them in the safest of places**.
**Pea Daddy’s workbench, though rarely used for work of any kind, is not a very, very safe place.
And then my stroke of bad luck continued, because the girls made up for lost time with their Karaoke Christmas Microphones.
In the morning, my every move was given a muffled, feedback riddled play-by-play.
“AND MOMMY IS FLIPPING THE FRENCH TOAST, NOW SHE’S GETTING OUT THE MAPLE SYRUP AND I DON’T WANT WATER I WANT ORANGE JUICE!”
All said to a really horrid Muzak version of “We Wish You a Merry Christmas.”
At dinner, saying grace was amplified.
“THANK YOU FOR THIS FOOD AND EVERYTHING YOU DID FOR US AND PLEASE KEEP US HEALTHY AND SAFE, AMEN!!!!” with “Silent Night” in the background.
After dinner, bedtime stories were read at 140 decibels.
“WE ARE IN A BOOK! WE ARE BEING READ!” Jingle bells…jingle bells…jingle all the way…
I’m not one to believe in superstitions, but if eating black-eyed peas for New Years is going to change my luck, at this point, I’m willing to try anything.
Joy to the world!
Black-Eyed Pea Salad with Corn and Peppers
Makes 4 servings
- 2 bell peppers, any color, seeded and diced
- 1/4 c. minced onion
- 1 c. corn (fresh or frozen)
- 1 T. fresh parsley, chopped
- 1 14 oz. can black-eyed peas (or any other canned bean), drained and rinsed
- salt and pepper to taste
- 1/4 c. seasoned rice vinegar
- 3 T. balsamic vinegar
- 2 T. extra-virgin olive oil
- 1 T. water
- 1 t. minced garlic
- 1/2 t. cumin
- 1/2 t. chili pepper
- 1/2 t. salt
In a large bowl, combine peppers, onions, parsley and corn. There’s no need to defrost the corn—this is eventually going to all hang out in the fridge for awhile.
Add black-eyed peas and stir until thoroughly mixed.
In a small bowl, combine rice vinegar, balsamic vinegar, olive oil, water, garlic, cumin, chili powder and salt. Whisk together.
Pour dressing over bean mixture and stir to evenly distribute.
Season with salt and pepper to taste. While this is delicious immediately, it’s even better if you cover it and refrigerate from an hour or two to overnight.
Then, it’s phenomenal.
The combination of the tangy vinaigrette, the sweet smoky corn, crisp peppers and hearty black-eyed peas almost make me forget my string of bad luck.
But then those thoughts are interrupted by a squeaky, screechy “Oh Come All Ye Faithful.” Oh my.
Pea Daddy is starting at a new job tomorrow, and I’ve already got this packed up for his lunch. Gotta clue those co-workers into his quirky food early on.
And while it may be a little unnerving to start something new, it does mean that he has at least eight hours free of Christmas Karaoke.
Some guys have all the luck.