Save This Southern Black Eyed Pea Salad is a vibrant and refreshing dish that brings together hearty black-eyed peas and nutty brown rice with a zesty lemon-mint vinaigrette. Perfectly suited for summer gatherings, this easy-to-make salad is a healthy and flavorful addition to any meal.
Save The combination of diced red onion, crisp celery, and fresh mint leaves creates a dynamic profile that balances the earthiness of the beans and rice. The homemade lemon vinaigrette ties everything together with a bright, citrusy finish.
Ingredients
- Salad
- 1 ½ cups cooked black-eyed peas (drained and rinsed if canned)
- 1 cup cooked brown rice, cooled
- ½ small red onion, finely diced
- 2 celery stalks, finely diced
- ¼ cup fresh mint leaves, chopped
- Lemon Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1
- In a large mixing bowl, combine the black-eyed peas, cooled brown rice, red onion, celery, and chopped mint.
- Step 2
- In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, salt, and pepper until the mixture is emulsified.
- Step 3
- Pour the lemon vinaigrette over the salad ingredients and toss gently to combine and coat everything evenly.
- Step 4
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice as desired.
- Step 5
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Step 6
- Serve chilled or at room temperature, garnished with extra mint if desired.
Zusatztipps für die Zubereitung
For the best results, ensure the brown rice is completely cooled before mixing to maintain the salad's refreshing temperature and texture. Allowing the salad to rest in the refrigerator for at least 30 minutes is highly recommended, as it allows the ingredients to absorb the zesty flavors of the dressing.
Varianten und Anpassungen
For extra crunch, you can add diced cucumber or bell pepper to the salad. If you prefer different herbs, parsley or cilantro can be substituted for the mint. For a richer, tangy flavor, you may add crumbled feta cheese, though please note this will change the dairy-free and vegan status of the dish.
Serviervorschläge
This Southern Black Eyed Pea Salad is excellent as a picnic side or a light lunch. It holds up well when prepared in advance, making it a reliable choice for outdoor potlucks or as a refreshing meal prep option throughout the week.
Save This dish captures the essence of Southern American cuisine with wholesome ingredients and simple preparation. Enjoy this vibrant salad as a nutritious and cooling meal during the warm summer months.
Recipe Guide
- → Can I use dried black-eyed peas instead of canned?
Yes, soak and cook dried black-eyed peas according to package directions until tender. Allow them to cool completely before combining with other ingredients. One can typically equals about 1½ cups of cooked peas.
- → How long does this salad keep in the refrigerator?
This salad stores well for 3-4 days in an airtight container. The flavors actually improve after sitting for a few hours. Add fresh mint garnish just before serving.
- → Can I make this salad ahead for a party?
Absolutely! This is an excellent make-ahead dish. Prepare up to 24 hours in advance and refrigerate. The dressing will soften the vegetables slightly, which many people prefer. Let it sit at room temperature for 15 minutes before serving.
- → What other vegetables work well in this salad?
Diced cucumber, bell peppers, cherry tomatoes, or shredded carrots add great crunch and color. Corn kernels also complement the Southern flavors beautifully.
- → Is this salad gluten-free?
Yes, as written, this salad is naturally gluten-free. Just verify that your mustard and other condiments are certified gluten-free if you have severe sensitivities.
- → Can I use quinoa instead of brown rice?
Certainly! Quinoa works beautifully and cooks faster. Any cooked grain like farro, barley, or wild rice would make delicious substitutes.