Here is another recipe from the Nebraska Grain Sorghum Board. I decided to use black-eyed peas instead of black beans to bring good luck for the new year. I also used canned green chilis, but I think it would be better with fresh jalepeños, if you can find them.
In the Southern United States, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the new year. Some people say this tradition was started during the Civil War when the Union troops wouldn’t eat black-eyed peas because they were considered food for livestock. Others say eating black-eyed peas for good luck is an ancient Jewish tradition dating back to 500 CE or earlier.
No matter how you celebrate, this dish is great for holiday gatherings. I’m thinking about bringing this healthy, gluten-free snack to a Super Bowl party! This recipe makes enough for a pretty large crowd. You can eat it by itself or with tortilla chips.
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 2-3 jalapeño peppers, finely chopped (I used a can of Hatch green chilis)
- 1 bunch green onions, thinly sliced
- 2 cloves garlic, minced
- 3 cups cooked whole grain sorghum
- 1 (15-ounce) can black beans, drain & rinse (I used 2 cans black eyed peas)
- 1 (11-ounce) can sweet yellow corn, drain & rinse (I used about 2 cups frozen corn, thawed in microwave)
- 6 Roma tomatoes, diced
- 1 (16-ounce) bottle gluten-free zesty Italian dressing
- 1/4 tsp black pepper (optional)
Cook the whole grain sorghum and cool. You can find the instructions for cooking the sorghum here.
Mix all ingredients in a large bowl.
Cover and refrigerate two hours or overnight to marinate. Serve with tortilla chips.
Recipe developed by Barbara Kliment, Nebraska Grain Sorghum Board.
Happiness is watching the Super Bowl in Maizy’s lap!