Hoppin John Style Black-Eyed Pea Salad (Print Version)

Hearty black-eyed peas and turkey sausage with fresh vegetables in tangy mustard-tarragon dressing.

# What You'll Need:

→ Salad

01 - 1 (15 oz) can black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (about 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 1/2 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

# How to Prepare:

01 - Heat a nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4 to 5 minutes, turning occasionally until lightly browned. Set aside 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. Garnish with extra tarragon if desired.
06 - Serve immediately while the sausage is still warm and vegetables are crisp.

# Expert Advice:

01 -
  • It tastes like comfort food but doesn't leave you sluggish, which means you can actually enjoy your afternoon instead of napping.
  • Turkey sausage gives you that savory punch without the heaviness, and the tarragon dressing feels unexpectedly elegant for something so easy to throw together.
02 -
  • If you add the dressing too early, the salad greens will wilt before you even serve it, so dress the greens separately or wait until the last minute.
  • Don't skip rinsing the canned peas—that starchy liquid is what makes everything taste tinny and one-dimensional.
03 -
  • If you can't find fresh tarragon, dried tarragon works in a pinch at about one-third the amount, but fresh is genuinely worth seeking out or growing on a sunny windowsill.
  • Slice your sausages on a slight diagonal—it makes them look more intentional and helps them brown better in the pan.
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