New Year's black-eyed pea salad with kale is the luckiest thing I cook all year — tender simmered black-eyed peas tossed with lemony kale, sweet diced tomatoes, and a heap of fresh herbs. It's hearty enough to anchor a holiday table, and it just happens to be really good for you.
In the American South, there’s a wonderful saying: “Eat poor on New Year’s, and eat fat the rest of the year.” This tradition brings us the delicious custom of eating black-eyed peas for luck and prosperity. The peas symbolize coins, and they’re often served with greens, which represent paper money. But this vibrant, hearty salad is far too good to save for just one day a year! It’s a wholesome, flavorful dish packed with fresh herbs, zesty lemon, and tender kale that you’ll want to enjoy all year long. Plus, it’s naturally vegan and gluten-free!
Ingredients
• ½ lb / 227g (8 oz) dried black-eyed peas, about 1¼ cups
• 1 bay leaf
• 2 Tbs red wine vinegar
• 1¾ tsp salt, divided
• 1 12-oz / 340g (12 oz) bunch kale, stems removed and leaves torn
• 2 Tbs lemon juice, divided
• 2 large tomatoes, seeded and diced, about 1½ cups
• 2 Tbs olive oil
• 4 green onions, sliced, about ½ cup
• ¼ cup finely chopped fresh parsley
• 1 Tbs finely chopped fresh oregano
Instructions
1. Place peas in a saucepan, cover with boiling water, and let sit for 1 hour. Drain.
2. Return peas to the pan, cover with fresh water, and add the bay leaf. Bring to a boil and cook for 20 minutes. Stir in the vinegar and 1 tsp (5 ml) salt, then cook for 10-25 minutes longer, until tender but still intact.
3. While the peas cook, bring a large pot of salted water to a boil. Add the kale and cook for 3-5 minutes until tender. Drain well and toss with 1 tsp (5 ml) lemon juice.
4. In a colander, toss the diced tomatoes with ¼ tsp salt. Let them sit to drain excess liquid, shaking occasionally.
5. In a large serving bowl, whisk together the remaining ½ tsp salt, the remaining 5 tsp (25 ml) lemon juice, olive oil, green onions, parsley, and oregano. Drain the cooked peas, discard the bay leaf, and add the warm peas to the dressing. Mix well, then gently fold in the drained tomatoes. Serve warm with the kale on the side.
Nutritional Information
• Nutrition Information
• (per serving)
• Calories: 195
• Protein: 10 g
• Total Fat: 6 g
• Saturated Fat
• Carbohydrates: 28 g
• Cholesterol: 0 mg
• Sodium: 701 mg
• Fiber: 8 g
• Sugar: 6 g
Pro Tips
• For a creamier texture and faster cooking, soak the black-eyed peas in cold water overnight instead of using the quick-soak method.
• This salad is fantastic for meal prep! The flavors meld and deepen overnight. Store the kale separately and combine just before serving to keep it fresh.
• Feel free to swap the kale for other sturdy greens like collard greens or Swiss chard. Adjust the boiling time as needed.
• Add a pinch of red pepper flakes to the dressing for a gentle kick of heat.
FAQ
Q: Can I use canned black-eyed peas to make this recipe faster
A: Yes, you can definitely use canned black-eyed peas for a quicker version. You will need approximately two 15-ounce cans. Just be sure to rinse and drain them thoroughly to remove excess sodium before adding them to the dressing in step 5. You can skip the soaking and boiling steps for the peas.
Q: How can I add more plant-based protein to this salad
A: This salad already provides a good amount of protein from the black-eyed peas. To increase it further, consider adding a cup of cooked quinoa, some toasted pumpkin seeds, or crumbled vegan feta cheese. These additions will also contribute extra texture and flavor.
Q: Is this black-eyed pea salad good for meal prep
A: Absolutely! This salad is excellent for meal prep as the flavors in the pea mixture deepen over time. For best results, store the dressed peas and the cooked kale in separate airtight containers in the refrigerator for up to 4 days. Combine them just before you’re ready to eat to keep the kale fresh.
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New Year's Black-Eyed Pea Salad with Kale
Ingredients
Method
- Place peas in a saucepan, cover with boiling water, and let sit for 1 hour.
- Drain.
- Return peas to the pan, cover with fresh water, and add the bay leaf.
- Bring to a boil and cook for 20 minutes.
- Stir in the vinegar and 1 tsp (5 ml) salt, then cook for 10-25 minutes longer, until tender but still intact.
- While the peas cook, bring a large pot of salted water to a boil.
- Add the kale and cook for 3-5 minutes until tender.
- Drain well and toss with 1 tsp (5 ml) lemon juice.
- In a colander, toss the diced tomatoes with ¼ tsp salt.
- Let them sit to drain excess liquid, shaking occasionally.
- In a large serving bowl, whisk together the remaining ½ tsp salt, the remaining 5 tsp (25 ml) lemon juice, olive oil, green onions, parsley, and oregano.
- Drain the cooked peas, discard the bay leaf, and add the warm peas to the dressing.
- Mix well, then gently fold in the drained tomatoes.
- Serve warm with the kale on the side.
- Add a pinch of red pepper flakes to the dressing for a gentle kick of heat.
