Southern Black Eyed Pea Salad (Print View)

Hearty black-eyed peas and brown rice with crisp vegetables in a zesty lemon-mint dressing. Perfect for summer gatherings.

# Components:

→ Salad

01 - 1½ cups cooked black-eyed peas, drained and rinsed
02 - 1 cup cooked brown rice, cooled
03 - ½ small red onion, finely diced
04 - 2 celery stalks, finely diced
05 - ¼ cup fresh mint leaves, chopped

→ Lemon Vinaigrette

06 - ¼ cup extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon honey or maple syrup
11 - Salt and freshly ground black pepper to taste

# Directions:

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 -
  • High in fiber and plant-based protein from black-eyed peas and brown rice.
  • A perfect make-ahead dish that tastes even better after the flavors meld.
  • Refreshing and light, making it an ideal side for warm-weather picnics.
02 -
  • Always rinse canned peas thoroughly to remove excess starch and salt.
  • Don't skip the refrigeration step; it is essential for the grains to absorb the lemon-mint dressing.
  • Zest the lemon before juicing it for maximum ease and flavor.
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