For the Salad

  • 2 cans black eyes peas rinsed and drained
  • 1 red pepper diced 1/4"
  • 1 green pepper diced 1/4"
  • 1/2 small red onion diced
  • 1 small seeded jalapeño diced (optional)
  • 1/2 small bunch cilantro chopped
  • 1 small lime zest and juice
  • 1 lemon zest and juice
  • 1 cup (or more) fresh herb oil (recipe follows)
  • 1-2 tablespoons apple cider vinegar
  • salt & pepper to taste
  • 1/2 pint (or more) cherry tomatoes quartered

Fresh herb oil

  • 2 cups olive and veggie oil blend
  • 1 shallot minced
  • 2-3 cloves garlic smashed
  • 1/2 cup fresh parsley chopped
  • 1/2 cup fresh thyme pulled from stem
  • 1/2 cup fresh oregano chopped
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 says you should be eating these lovely legumes much more often.


For the salad:

  • Combine all ingredients in a large bowl and mix together
  • Once cornbread is cooked, dish up and serve with warm cornbread
  • 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!