Black-Eyed-Pea-Salad with Celery

This bright, crunchy salad is a fresh and speedy way to follow the southern tradition of eating black-eyed peas on New Year's Day for good luck. 

Photo Credit: Chris Simpson



1⁄3 cup
red onion, diced
3 tablespoons
red wine vinegar
2 cans
black-eyed peas, drained and rinsed (15 ounce can)
1 cup
finely sliced celery
1⁄3 cup
finely chopped parsley leaves
1⁄3 cup
extra-virgin olive oil
Kosher salt and freshly ground pepper


Soak onion in vinegar for 10 minutes. In a medium bowl, combine black-eyed peas, celery, parsley, and onion-vinegar mixture. Toss with oil and season with salt and pepper to taste. Serve immediately or refrigerate in an airtight container for up to 2 days.

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