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Black Eyed Pea Salad
This cold black eyed pea salad is ideal for warm-weather meals and meal prep and can be enjoyed as a side dish or main.
Servings: 4 servings
Ingredients
- 3 cups cooked black-eyed peas or 2 15-oz cans of black-eyed peas (drained and rinsed). Equivalent to approximately 1 cup of uncooked beans.
- 1/2 cup minced celery
- 1/4 cup minced red onion
- 1 medium roasted red bell pepper chopped, or use raw red bell pepper
- 1 tbsp smooth Dijon mustard
- 1 tbsp apple cider vinegar
- 1-2 tsp hot sauce to taste
- 1 tsp pure maple syrup or agave syrup
- 1 1/4 tsp fine sea salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp extra virgin olive oil
- 1/4 cup chopped fresh parsley
Instructions
- In a large bowl, toss together the black eyed peas, celery, onion, and roasted red bell pepper until well combined.
- In a small bowl, whisk together the mustard, vinegar, hot sauce, maple syrup, salt, oregano, and thyme. Drizzle in the oil while whisking vigorously until the mixture is well blended and creamy.
- Pour the dressing over the black-eyed peas and toss well to combine. Add the parsley and toss again.
- Cover and refrigerate for a few hours to overnight before serving to let the salad marinate. It gets tastier as it sits.
Video
Notes
How to cook dried black-eyed peas: You'll need about 1 cup dried to get the 3 cups this recipe calls for. Soak the peas in plenty of cold water for at least 8 hours, or overnight—this gives you the silkiest, most tender beans. Drain and rinse, add to a pot, and cover with fresh water by about 2 inches. Bring to a boil, then lower to a simmer and cook for about 60 minutes until tender. For my full method, aromatics and all, see How to Cook Beans. Let the peas cool completely before dressing the salad.
Make the dressing in a jar: Instead of whisking, add all the dressing ingredients to a lidded jar and shake vigorously until emulsified.
Make it ahead: This salad only gets better as it sits. Make it a few hours ahead—or the night before—so the peas have time to drink up the dressing.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Give it a stir before serving, since the dressing settles as it sits.
Nutrition
Calories: 230kcal | Carbohydrates: 31g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 940mg | Potassium: 463mg | Fiber: 9g | Sugar: 6g | Vitamin A: 463IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 4mg