This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It's easy to keep the beans warm and serve from a slow cooker.
-Barbara Short, Mena, Arkansas
Don’t let the ingredient list fool you—this summery chicken salad is so simple! Prepare it in the morning; let it chill all day; and then toss with the dressing right before you serve it. For another spin, I sometimes add fresh grilled corn. —Sharon Pellegrini, Auburn, WA
This recipe is a "lifesaver" when you need a meal in a hurry, which I discovered when our two boys were young and I was working outside the home. It also reheats well.—Judy Wiles, Burlington, North Carolina
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
Here's a regional favorite I grew to love after moving to the South. You'll never want black-eyed peas from a can again! Serve the dish as a side with grilled chicken...or make it your main course and round out the meal with greens and corn bread. —Tammie Merrill, Wake Forest, NC
“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.”