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Fresh Southern Black-Eyed Pea Salad Recipe with Easy Zesty Vinaigrette

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A light and flavorful Southern black-eyed pea salad tossed with crisp veggies and a tangy, zesty vinaigrette. Perfect for cookouts, potlucks, or a refreshing side dish.

Ingredients

Scale
  • 2 cups cooked and drained black-eyed peas (about 400 grams)
  • 1 medium red bell pepper, finely diced
  • 3 stalks green onions, thinly sliced
  • 1 cup cherry tomatoes, halved (about 150 grams)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 small jalapeño pepper, seeded and minced (optional)
  • 1/4 cup extra virgin olive oil (60 ml)
  • 3 tablespoons apple cider vinegar (45 ml)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon freshly ground black pepper (to taste)

Instructions

  1. Cook the black-eyed peas: If using dried peas, soak overnight and boil for about 45 minutes until tender but not mushy. If using canned, rinse thoroughly under cold water and drain well. Let cool to room temperature.
  2. Prep the vegetables: Finely dice the red bell pepper, thinly slice the green onions, halve the cherry tomatoes, and mince the jalapeño if using. Chop the parsley and cilantro finely. Rinse and dry herbs well to avoid watering down the salad.
  3. Make the vinaigrette: In a medium bowl or jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously or shake the jar until the dressing emulsifies and thickens slightly. Taste and adjust seasoning if needed.
  4. Toss the salad: In a large mixing bowl, combine the black-eyed peas, diced peppers, green onions, cherry tomatoes, and herbs. Pour the vinaigrette over and toss gently but thoroughly to coat every bite. Add more olive oil or vinegar if it looks dry.
  5. Chill and rest: Cover the salad and refrigerate for at least 30 minutes before serving to let flavors meld. It tastes even better the next day.

Notes

If using dried black-eyed peas, soak overnight and boil until tender but not mushy. For vegan version, substitute honey with maple syrup or agave nectar. Rest salad at least 30 minutes before serving for best flavor. Add fresh lemon juice before serving for extra brightness. Store in airtight container up to 3 days. Toss vinaigrette separately if prepping ahead to keep salad crisp.

Nutrition

Keywords: black-eyed pea salad, Southern salad, zesty vinaigrette, healthy salad, easy side dish, vegan salad, gluten-free salad

Find it online: https://tastypierecipes.com/fresh-southern-black-eyed-pea-salad-recipe-with-easy-zesty-vinaigrette/