Black-Eyed Pea Salad (aka Wilcox Caviar)

wilcox_caviar
I’m posting this recipe now, in late December, for those of you who ring in the New Year by eating Black-Eyed Peas.  A Southern thing, I know this practice extends to other regions, too.  Though I think of this as kind of a summery salad because there’s no cooking involved, and the ingredients are light and fresh, this side dish – which can also be eaten as a dip, on baked potatoes, or on salad greens – is a yummy addition to the menu no matter the season.  Big thanks to my friend, Barb L., for sharing this recipe with me!

FYI: I cut this recipe in half, since it’s just me and hubby, so the photos below include the half-size portions of ingredients and a single serving of salad.  :]  However, the ingredients list includes the amounts for a full-size batch.

Black-Eyed Pea Salad (aka Wilcox Salad)

salad_ingredients
Ingredients
* 

4 cans white shoe peg corn, drained (or use a mixture of white and yellow corn, like I did)
2 cans black-eyed peas, drained
3 avocados, diced
1-2 bunches small green onions, diced
leaves from one bunch of cilantro, chopped
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
3/4 tsp. ground cumin
1/2 cup light olive oil
1/2 cup red wine vinegar (I used white)

before_stirring

Combine all ingredients in a large bowl, mix well.  Chill overnight.  If you prefer, you can omit the avocado when making the salad, and can add it to the bowl when you give the salad a final stir before serving. That’s what I opted to do when making the batch I photographed…

black-eyed_pea_salad
Do you eat black-eyed peas on New Year’s Day?  Or do you eat other goodies to celebrate?  Please post a comment and share.

I’m wishing you all the best in 2013, dear readers!

Warm regards,
Melody

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