New Year’s Day Three-Bean Salad

High Fiber
Written By Hanley & Simpson

After a season of rich meals, late nights, and a little less structure, we often find ourselves craving food that feels steady and uncomplicated on New Year’s Day. Something nourishing, grounding, and satisfying—without the pressure of a “reset” or doing things perfectly.

Black-eyed peas have long been part of New Year’s traditions, symbolizing good luck, abundance, and fresh starts. Including them here feels less about superstition and more about intention—choosing a meal that supports ease and balance as the year begins.

This three-bean salad is hearty but fresh, built on simple ingredients and a clean, garlic-forward vinaigrette with olive oil and vinegar. It’s flexible enough to be served warm, at room temperature, or straight from the fridge, and it only gets better as it sits—making it the kind of meal we can return to throughout the week.

New Year’s Day Three-Bean Salad

Yield: 6 servings

YOU’LL NEED:

  • ¾ cup dried black beans, soaked overnight

  • ¾ cup dried red or kidney beans, soaked overnight

  • ¾ cup dried black-eyed peas, soaked overnight

  • 2 onions, halved

  • 4 garlic cloves, minced

  • 1 bay leaf

  • Salt, to taste

Salad Add-Ins

  • Red bell pepper

  • Green bell pepper

  • Cucumber

  • Fresh cilantro

  • Flaky sea salt (to finish)

Vinaigrette

  • Red wine vinegar

  • Extra-virgin olive oil

  • Reserved bean broth

  • Minced garlic

  • Paprika (smoked or sweet)

  • Ground fennel seed

  • Freshly ground black pepper

  • Kosher salt

HOW TO MAKE:

  1. Cook the black & red beans:
    Drain black beans, reserving the soaking liquid. Add water to equal 6 cups. Drain and discard soaking liquid from red beans.
    Add black beans, red beans, liquid, most of the onion, and garlic to a large pot. Bring to a gentle boil, cover, and simmer for 1 hour.
    Salt generously and simmer another 30 minutes, until tender but intact. Remove onions, drain, and reserve ¼ cup broth.

  2. Cook the black-eyed peas:
    In a separate pot, combine black-eyed peas, remaining onion, garlic, bay leaf, and 3 cups water. Bring to a boil, salt lightly, cover, and simmer about 45 minutes until tender.
    Remove bay leaf and onion, drain, and reserve ¼ cup broth. Combine with the other reserved broth.

  3. Make the vinaigrette:
    In a small bowl or jar, whisk together red wine vinegar, reserved bean broth, olive oil, garlic, paprika, ground fennel, kosher salt, and black pepper until emulsified.

  4. Assemble:
    Combine all beans in a large bowl and toss with the vinaigrette. Let sit 20–30 minutes to absorb flavor.
    Fold in bell peppers, cucumber, and cilantro just before serving. Finish with flaky sea salt.

To Serve:

Serve warm, at room temperature, or chilled straight from the fridge. This salad only gets better as it sits and works beautifully as a main, side, or meal-prep lunch.

To Store:

Store leftovers in an airtight container in the fridge for up to 5 days. For best texture, add cucumber and herbs just before serving.

Hanley & Simpson