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Black Eyed Pea Salad

January 28, 2013

A few weeks into your New Year, how are you doing with your resolution? If you are like me, you might have gotten so busy you forgot. Generally, I don’t make extreme resolutions for the year, just mantras to keep me going. Since it is a reminder of an approach to life, a mantra negates failure. I use transitions throughout the year, such as the coming of Spring, entering Summer, and the start of the school year to help me reflect and renew my mantras. This year I am trying to look out for the little every day joys and remind myself to honor the body that works so hard. Both of these concepts force me to slow down and enjoy the day. Armed with a 15 session yoga class and a pile of vegan recipes, I am ready to try these mantras out.

Not sure what to do with that can of black eyed peas you never used on New Year’s Day? If you are like me, who for too many times than I can count bought black eyed peas for the hope of a lucky new year, to only forget to cook them New Year’s Day, then you might have some sitting on your shelf. If so, then dust them off and try this refreshingly healthy recipe that will make good on your New Year’s Resolution. A fresh and simple meal for weeknights, we paired this with a Wheatberry Pilaf on New Year’s Day.

Black Eyed Pea Salad- www.vegetariansalmon.wordpress.com

Black Eyed Pea Salad

  • 2 cans of black eyed peas, drained and rinsed
  • 1 pint of grape tomatoes, sliced
  • 1/2 cup of vidalia onion, chopped
  • 1/2 cup of cucumber, chopped
  • 1/2 cup of celery, chopped
  • 1/3 cup of kalamata olives, chopped
  • 1 lemon, juiced
  • 3 tb olive oil
  • 3 tb red wine vinegar
  • 1 tsp honey or agave nectar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

1. Toss together the first six ingredients. Make sure they are even.

2. Whisk together the rest of the ingredients. Then pour over the black eyed pea salad in parts and stir together.

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