Now I know the tradition is to eat black-eyed peas on New Year’s Day for a year’s worth of good luck, but I have an important interview tomorrow so I’m doubling down on my quota of these lucky legumes. This side dish is quick, bright, and flavorful—exactly right for a quick bite alongside some pre-interview prep.

The recipe comes from a cooking class organized by Operation Frontline that I’ve been helping with in East Palo Alto (more on that in a post to come soon). My only substantive tweak is to add a jalapeño for some extra zip.

Buen provecho! Bien suerte!

Southwestern Black-Eyed Pea and Corn Salad

By Chef Roland Ulber

1 medium bell pepper

1 small jalapeño pepper

1 small red onion

¼ cup fresh cilantro leaves

2 (15½ ounce) cans black-eyed peas

1 (15½ ounce) can corn kernels, no salt added

3 tablespoons canola oil

2 tablespoons apple cider vinegar (or whatever you have on hand)

1 teaspoon cumin

¼ teaspoon salt

½ teaspoon ground black pepper

Drain and rinse the canned black-eyed peas and corn kernels in a colander; add into a serving bowl.

Rinse and dice bell pepper and jalapeño pepper, removing cores and seeds. Peel and dice the onion. Try to make the dice about the same size as the corn and peas. Add into the serving bowl.

In a separate bowl, whisk together the oil, vinegar, cumin, salt, and pepper. Pour over diced salad ingredients. Wash and tear the cilantro leaves; add them to the salad. Mix well before serving. Good chilled or at room temperature.

Serves 10 (3/4 cup servings). Or, more realistically, 2 dinners for Mike and me.