The tradition of eating black-eyed peas to bring prosperity dates back to 500 A.D. The Talmud mentions the eating of black-eyed peas on Rosh Hashanah, the Jewish New Year.

Jews brought this tradition to the Southern United States around the 1730s and it started spreading around the American Civil War.

The peas are traditionally served with ham or bacon, collard or mustard greens and cornbread. While that preparation is absolutely delicious, I wanted to create something a bit healthier.

This salad is served over arugula, but feel free to substitute any late-winter greens you have growing in the garden.

I like to leave the dish rustic, fun and playful, so don't finely mince the ingredients. That way no two bites will taste the same.