New Years Day Good Luck Salad Recipes

NEW YEAR'S DAY GOOD LUCK SALAD

Steps:

• In a saucepan (big enough to accomodate the potatoes without crowding), add potatoes, water to cover, and 1 teaspoon salt per quart of water.
• Cover partially and bring to a boil; cook about 20-25 minutes or until the potatoes are tender when pierced.
• Drain the potatoes in a collander; return potatoes to the warm saucepan and toss them over low heat to dry them.
• When cool enough to handle, peel and cut into 1/4-inch cubes.
• Put potatoe cubes in a large bowl and sprinkle with the cider vinegar while still warm.
• To make the dressing: in a bowl, whisk the canola oil, sugar, vinegar, salt, pepper, and Tabasco until well blended.
• To the potatoes add the black-eyed peas, bell peppers, celery, onion, sausage, and cilantro.
• Pour the dressing over all and mix gently to coat thoroughly.
• Season with salt and pepper.
• Cover and refrigerate.
• May serve chilled or at room temperature.
• Right before serving, garnish with radish slices.

3-BEAN GOOD LUCK SALAD WITH CUMIN VINAIGRETTE

Steps:

• Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water. Combine the black and red beans, water, all but 1/2 onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact. Remove and discard the onions. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth.
• Meanwhile in a separate pot combine the black-eyed peas, remaining 1/2 onion and garlic clove, the bay leaf and 3 cups water. Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact. Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth and add to the black and red bean broth.
• In a bowl or measuring cup, whisk together the dressing ingredients. Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt. At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature.
• Stir the peppers and cilantro into the beans and serve.

NEW YEAR'S BEAN SALAD

Steps:

• Mix vegetables together in Corningware container.
• Add the dressing ingredients to the reserved black-eyed pea liquid; mix well making sure the sugar dissolves.
• Pour the dressing over the vegetables and stir.
• Cover and refrigerate at least 12 hours before serving.