Black-Eyed Peas Salad


Legend says that eating black-eyed peas on New Year's Eve will bring good luck for the coming year.  But whether you enjoy this salad on a cold winter evening or in the summer with Southern BBQ or grilled chicken, this salad is delicious!  Just be sure to allow extra time so that the flavors develop.  Barb L.

Yield: 6-8 Servings


¼ cup Flying Olive Extra Virgin Olive Oil. Suggestions: Garlic, a mild-medium Single Varietal, Baklouti Green Chili in combination with one of the others above. (The Baklouti is hot so use sparingly! ½ Tbsp Baklouti plus 3 ½ Tbsp of Garlic or Single Varietal is what we use to give a little heat.)

2 Tablespoons Flying Olive Neapolitan Herb Balsamic Vinegar

½ tsp salt, more to taste

½ tsp freshly ground black pepper, more to taste

1 clove garlic, minced

1 stalk celery, finely chopped

½ a shallot, sliced into rings or chopped, your choice

5 cups (about 2 cans) drained and rinsed black-eyed peas


In a small bowl, combine the Flying Olive Extra Virgin Olive Oil or Combination of Choice, Flying Olive Neapolitan Herb Balsamic Vinegar, salt, pepper, and garlic. Whisk together well.

In a large bowl, combine the celery, shallot, and black-eyed peas. Pour the dressing over the vegetables. Stir gently to combine. Cover and place in the refrigerator for at least 2 hours, stirring occasionally. (I've found that making this ahead by a day really improves the flavors.) Serve.

Submitted by Barb L.