SEATTLE —

In the South, eating black-eyed peas on New Year's Day is believed to bring you good fortune in the year ahead. Chef Makini Howell from Plum Bistro says you should be eating these lovely legumes much more often. Below is her recipe for a Citrus Black-Eyed Pea Salad.

Citrus Black-Eyed Pea Salad with Sweet Cornbread


By Makini Howell

For the Salad:

  • 2 cans black-eyed peas -rinsed and drained

  • 1 of each a red and green pepper, diced ¼’’

  • ½  small red onion, diced

  • 1 small seeded jalapeno, diced (optional)

  • ½ small bunch chopped Cilantro 

  • Zest and juice 1 small lime 

  • Zest and juice 1 lemon 

  • 1 cup of more fresh herb oil (recipe follows)

  • 1-2 tablespoons apple cider vinegar

  • salt/pepper to taste 

  • ½ pint (or more) cherry tomatoes, quartered

Combine all ingredients in a large bowl and mix together

Once cornbread is cooked dish up and serve with warm cornbread 

Fresh Herb Oil

  • 2 cups olive and veggie oil blend

  • 1 shallot minced

  • 2-3 cloves garlic smashed

  • ½ cup fresh parsley chopped

  • ½ cup fresh thyme pulled from stem 

  •  ½ cup fresh oregano chopped

For the cornbread, Makini recommends this stuff. It’s like magic! Just ignore the egg ingredient and cook with the oil and non-dairy milk. And they have a gluten-free option too!

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