Hoppin John Black-Eyed Pea Salad Turkey Sausage (Print View)

Vibrant Southern-style salad with black-eyed peas, turkey sausage, fresh vegetables, and zesty mustard-tarragon dressing.

# Components:

→ Salad

01 - 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (8 oz total), sliced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup celery, finely chopped
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh tarragon, chopped
08 - 2 cups mixed salad greens

→ Mustard Dressing

09 - 3 tablespoons extra virgin olive oil
10 - 1.5 tablespoons Dijon mustard
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon honey
13 - 1 clove garlic, minced
14 - 1 tablespoon fresh tarragon, chopped
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon ground black pepper

# Directions:

01 - Heat a nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4 to 5 minutes, turning occasionally until lightly browned. Transfer to a plate to cool slightly.
02 - In a large bowl, combine black-eyed peas, cherry tomatoes, red bell pepper, celery, red onion, and 2 tablespoons fresh tarragon.
03 - In a small bowl or jar, whisk together olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, 1 tablespoon tarragon, salt, and pepper until emulsified.
04 - Add the cooled turkey sausage to the salad bowl. Pour the mustard dressing over the salad and toss gently to combine.
05 - Arrange mixed salad greens on a serving platter or individual plates. Top with the black-eyed pea mixture.
06 - Garnish with extra tarragon if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, which means weeknight dinner without the stress.
  • The mustard-tarragon dressing is bright enough to make you feel like you're eating something refined, but the flavors are honest and unfussy.
  • High in protein and naturally gluten-free, so it actually satisfies without leaving you hungry an hour later.
02 -
  • Don't skip the rinsing step with canned peas—it removes that metallic flavor that can linger if you skip it.
  • The tarragon makes or breaks this dish; if you can't find fresh, don't substitute dried—just use parsley instead and add an extra squeeze of lemon juice.
03 -
  • If you make the dressing in a mason jar instead of a bowl, you can seal it, shake it vigorously, and store it in the fridge for up to three days—perfect for meal prep.
  • Toss the peas and vegetables with the dressing first, then add the greens at the last moment so they stay crisp instead of wilting into mush.
Return