Eating black eyed peas on New Year's Day is a long tradition thought to bring good luck. Who are we to argue?! Especially in a salad as easy as this. Once you've prepped your ingredients, you'll throw this dish together quicker than the last year flew by. Soak those peas on NYE and enjoy it as a side dish to your leftover holiday ham and some fresh cornbread, or as an appetizer with crunchy, salty tortilla chips as you sit by the fire on New Year's Day. Don't have time to soak overnight? Grab a bag of frozen black eyed peas. We won't tell 😉
Prep those black eyed peas! In a large pot or bowl, cover and soak overnight (or at least 6 hours) in 4 - 5 inches of water. After soaking, drain and rinse in cold water before transferring to a large pot. Add your preferred stock, bring to a boil. Reduce heat and allow to simmer, covered, for 45 min - 1 hour. Combine all remaining ingredients (except bacon) to a large bowl. Add your desired amount of Sonoma Harvest Southwest Cilantro Dressing and top with chopped bacon. Serve, dip, enjoy!
Ingredients
Directions
Prep those black eyed peas! In a large pot or bowl, cover and soak overnight (or at least 6 hours) in 4 - 5 inches of water. After soaking, drain and rinse in cold water before transferring to a large pot. Add your preferred stock, bring to a boil. Reduce heat and allow to simmer, covered, for 45 min - 1 hour.
Combine all remaining ingredients (except bacon) to a large bowl. Add your desired amount of Sonoma Harvest Southwest Cilantro Dressing and top with chopped bacon.
Serve, dip, enjoy!