“This is my little spin on plain, boiled black-eyed peas,” writes Susan Hinton from Morrisville, North Carolina. “I like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes.”
"I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together," related Marilyn Gonsman of Blairsville, Georgia. "I served it the next night with chicken, and everyone enjoyed it."
"Nothing beats good old-fashioned comfort food," confirms Amber Zurbrugg of Alliance, Ohio. "This is wonderful on a cold day." Hot sauce adds a little zip to the black-eyed peas in her quick skillet side dish.
Tradition has it that if you eat black-eyed peas on New Year's Day, you'll enjoy prosperity all year through, but I serve this tasty combination of pasta, peas and tangy tomatoes sauce any time. —Marie Malsch, Bridgman, Michigan