Southern Black Eyed Pea Salad (Printer View)

Hearty black-eyed peas and brown rice tossed with crisp vegetables in a zesty lemon-mint vinaigrette. A refreshing Southern classic perfect for warm weather.

# What you'll need:

→ Salad

01 - 1 1/2 cups cooked black-eyed peas, drained and rinsed
02 - 1 cup cooked brown rice, cooled
03 - 1/2 small red onion, finely diced
04 - 2 celery stalks, finely diced
05 - 1/4 cup fresh mint leaves, chopped

→ Lemon Vinaigrette

06 - 1/4 cup extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon honey or maple syrup
11 - Salt and freshly ground black pepper to taste

# Method:

01 - In a large mixing bowl, combine the black-eyed peas, cooked brown rice, red onion, celery, and chopped mint.
02 - 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 emulsified.
03 - Pour the lemon vinaigrette over the salad ingredients and toss gently to combine.
04 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld.
06 - Serve chilled or at room temperature, garnished with extra mint if desired.

# Expert Advice:

01 -
  • Vibrant and refreshing Southern-inspired flavors.
  • Hearty black-eyed peas and brown rice provide a satisfying texture.
  • Naturally vegetarian, gluten-free, and dairy-free.
  • Quick preparation that is perfect for summer picnics.
02 -
  • Use a whisk to ensure the vinaigrette is fully emulsified before pouring.
  • Be sure to check all packaged ingredients for cross-contamination if serving someone with mustard allergies.
  • Leftovers can be stored in an airtight container in the fridge for several days.
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