This post will scoot in under the wire to ring in 2008! I don’t think I’ve ever mentioned this, but even though I live in San Francisco I’m a Texan at heart. And you can’t take Texas out of the girl. In the south we have a tradition of eating black eyed peas on New Year Day for good luck. And who am I to break with tradition?

Sadly this year due to our hectic travel schedule, I wasn’t able to find fresh black eyed peas, but they are treat when you can! When you must – a can of beans will fill need – as they did for me today. This fresh little salad takes only moments to prepare and is delicious all times of the year. Feel free to play with the ingredient amounts and add other veggies you may have around.

And with that we officially welcome 2008 here at The Whole Wheat!

Ingredients:

• 1 can black eyed peas, rinsed
• 1/2 red bell pepper, chopped
• 3 green onions, chopped
• 1 handful of parsley, finely chopped
• 1-2 T fresh tarragon, finely chopped
• 2 T red wine vinegar
• 1.5 T olive oil

1. Combine all ingredients in a bowl and mix well. If possible refrigerate for a few hours to allow flavors to meld.

I told you that was easy!