Want a quick and easy way to get all of those veggies in your families bodies? This recipe is dubbed Veggie “crack” and after one bite you will know why! Don’t be afraid to experiment and use whatever you have on hand that is fresh, it will taste great!
I always opt for dried beans when I can and that is what I used here for the black eyed peas (which are really beans-see below for fun facts!) To make this easy, I soak them overnight and rinse and cook in the am. I used half for this salsa and the other half for a wonderful soup that included tomatos, bacon, celery, carrot and zucchini, flavored with a bit of cumin! Just the thing on a rainy day! The house smelled great!
Fun Facts about black-eyed peas:
Cultivated since pre-historic times in China and India, they are related to the mung bean. The ancient Greeks and Romans preferred them to chickpeas.
Brought to the West Indies from West Africa by slaves, by earliest records in 1674.
Originally used as food for livestock, they became a staple of the slaves’ diet. During the Civil War, black-eyed peas (field peas) and corn were thus ignored by Sherman’s troops. Left behind in the fields, they became important food for the Confederate South.
In the American South, eating black-eyed peas and greens (such as collards) on New Year’s Day is considered good luck: the peas symbolize coins and the greens symbolize paper money.
They are a key ingredient in Hoppin’ John (peas, rice and pork) and part of African-American “soul food.”
Originally called mogette (French for nun). The black eye in the center of the bean (where it attaches to the pod) reminded some of a nun’s head attire.
1 can or cup black beans rinsed and drained
1 can or cup black eyed peas drained
1 can or cup corn
1 cup onion red or white your choice
1 cup celery
1 cup red pepper
1 cup green pepper
1/2 cup olive oil
1/3 cup agave
1/3 cup apple vinegar or less if you aren’t a fan!
Mix all together and chill! Yum!