Southern Black Eyed Pea Salad (Printable)

Hearty black-eyed peas and brown rice with crisp vegetables in zesty lemon-mint dressing.

# What You'll Need:

→ 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

# How-To Steps:

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, refreshing, and full of Southern-inspired flavor.
  • Combines hearty black-eyed peas with nutty brown rice for a filling meal.
  • Quick and easy to prepare in just 20 minutes of active time.
  • Naturally accommodates vegetarian, gluten-free, and dairy-free diets.
02 -
  • Rinse canned black-eyed peas thoroughly to remove excess salt.
  • Ensure the brown rice is completely cooled before mixing to maintain the freshness of the mint.
  • Don't skip the chilling step, as it allows the lemon vinaigrette to fully penetrate the rice and peas.
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