This week I cooked with quite a few ingredients that I had never worked with before, one of them being black-eyed peas. Black-eyed peas, also known as cowpeas, are popular in the southern states and are often paired with collard or mustard greens. They are part of the legume family and provide a good source of fiber, potassium and iron. Black-eyed peas are often associated with good luck and eaten on New Years Day to bring prosperity in the New Year.

I made enough salad for a few meals and had it for lunch two different ways. The first day I had it warm, just after cooking the black eyed peas and eggs and the next day I had it cold served over a bed of spinach.

Balsamic Black-Eyed Pea Power Bowl
Makes 3 Servings

1. Toss all ingredients together and you’re done!