Southern Black Eyed Pea Salad (Print Version)

Hearty black-eyed peas and brown rice tossed with crisp vegetables in a refreshing lemon-mint vinaigrette.

# 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 Prepare:

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, 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 -
  • Nutritious Ingredients: A perfect balance of protein-rich black-eyed peas and fiber-filled brown rice.
  • Zesty Flavor: The lemon-mint vinaigrette provides a bright, citrusy finish.
  • Make-Ahead Friendly: The flavors meld and improve after a short rest in the refrigerator.
  • Simple Assembly: Quick to prepare with basic pantry staples and fresh herbs.
02 -
  • Ensure the brown rice is completely cooled before mixing to maintain the crispness of the vegetables.
  • Rinse canned black-eyed peas thoroughly to improve texture and control sodium levels.
  • Zest your lemon before juicing it to make the preparation process much easier.
Return