Black Eyed Pea Salad + Happy New Year

Here is a family fave that I love to serve on New Years Day and on many other occasions throughout the year. In keeping with the Cajun tradition of eating black eyed peas for good luck and cabbage for prosperity in the the new year, these are  "must haves" on the Cajun table and guaranteed to please your guests. Bon appetit!

Black -Eyed Pea Salad

1 Creole tomato, seeded and chopped
1/2 cup each, red and green bell pepper, diced
1/2 cup of green onions, sliced
2 cloves of garlic, minced
2 cans (16 ounce) black eyed peas, rinsed and drained
1 stalk celery, diced
1/4 cup chopped fresh parsley or cilantro
1 tsp. Cajun seasoning
3 slices bacon, fried crisp and crumbled, (optional)
Creole Vinaigrette, (recipe below)

Chop veggies and mix with peas in large bowl. Season with Cajun seasoning and prepare the vinaigrette and add to the veggie-pea mixture. Cover and marinate in fridge for 6 hours or more, stirring occasionally. Drain excess vinaigrette, top with bacon bits, and serve on cabbage leaves. Divine!  (photo courtesy of Google Images)

Creole Vinaigrette

1/4 cup white wine vinegar

1 tbs. Creole mustard

1 tsp. Tabasco sauce

1 tsp. crushed garlic

1/2 tsp. salt

1/2 cup olive oil

Combine first five ingredients in bowl and whisk until well blended. Add oil and continue whisking until combined. 

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I am also making a big crock pot full of these, with the left over ham bone from Christmas. 
Click here for the recipe.

And another "must have" is  my Creole Smothered Cabbage. For the recipe, click here.

I'll be sharing these at ~

Savory Sunday @ The Sweet Details

Wishing all of you a healthy, prosperous, and happy 2012, filled with many blessings! Merci beaucoup for stopping by and for your lovely comments! Happy New Year! Cheers, cher!