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It’s
a southern tradition to eat black-eyed peas after midnight on
New Year’s eve to bring good luck for the coming year.
A salad like this is much more pleasant to face than a
long list of resolutions.
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2 15-oz
cans of black-eyed peas, rinsed and drained
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2/3 cup
frozen corn
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1 small
red onion, chopped
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1 to 3 red
or green jalapeno peppers, seeded and chopped
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3 tbsp.
rice wine vinegar
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2 tbsp.
salad oil
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1 tbsp.
Dijon-style mustard
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½ tsp.
salt
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3 tbsp.
basil (fresh shredded)
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Combine
all ingredients except the basil. Cover and chill for 2 hours
or up to 3 days. Toss
with the basil before serving. |
