Recipe: Lucky Black-Eyed Peas Salad

🤩This salad is packed with protein … and also makes for a GREAT meal prep recipe. 

Tip: It tastes even better if you make this at least 8 hours ahead of time.

You can keep it plant-based … or you can add a can of tuna or shredded chicken to boost the protein content!

Makes 2 main servings or 4 side servings.

Ingredients:

• 2 x 15 ounce (425 g) cans black-eyed peas

• 1 tomato, seeded and chopped

• 2 bell peppers, seeded and chopped

• ½ red onion, diced

• 1 carrot, chopped

• 1 stalk celery, chopped

• 1 Tbsp fresh parsley leaves, chopped

• 3 Tbsp apple cider vinegar 

• 2 Tbsp extra-virgin olive oil

• Sea salt and fresh ground pepper to taste

Directions:

1. Toss the peas, tomato, bell pepper, onion, carrot, celery, and parsley together in a medium-sized bowl. Set aside.

2. In a small bowl, whisk together the vinegar and olive oil, and season with salt and pepper to taste. Stir the mixture into the vegetables. Cover well and place in the refrigerator overnight (or at least 8 hours) before serving. Delicious!!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by caratt from Getty Images

Recipe: Black-Eyed Peas & Greens

This recipe will help you ring in the new year with good luck and good health! Although it’s traditionally served with collard greens (which takes 45 minutes to cook), you can save time by using spinach or kale, which cook up in just a few minutes.

Serves 6.

Ingredients:

• 2 Tbsp avocado oil

• 1 yellow onion, finely chopped

• 2 garlic cloves, minced

• 5 cups (215 g) of collard greens or other hearty greens (Swiss chard, kale, spinach, etc.)

• ½ cup (120 ml) vegetable broth (plus more if desired)

• 2 15-ounce (425 g) cans black-eyed peas, drained and rinsed

• 2 Tbsp apple cider vinegar

• ¼ tsp crushed red pepper

• Sea salt & freshly ground pepper, to taste

Directions:

1. In a large heavy skillet over medium heat, warm the oil. Add the onion and cook for 3 - 4 minutes, until it starts to soften. Add the garlic and cook for 1 - 2 minutes until it becomes fragrant but doesn’t scorch.

2. Add half of the greens to the skillet with ½ cup (120 ml) of the vegetable broth. Cover until the greens start to wilt and then add the remaining greens and continue to cook until they reach your desired level of tenderness, stirring occasionally and adding more broth if necessary.

3. Spinach and Swiss chard will take just a few minutes, kale can take 10+ minutes, and collards can take upwards of 45 minutes, depending on how tender you prefer your greens.

4. When the greens are done, stir in the rinsed & drained black-eyed peas and cook until heated through. Add the vinegar, red pepper, and salt and pepper to taste. Serve and enjoy!
   
   

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by mpessaris from Getty Images Pro