Southern Black Eyed Pea Salad (Printable)

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

# What You 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

# 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 Tips:

01 -
  • Combines hearty plant-based protein with whole grains for a satisfying meal.
  • Bursting with fresh flavors from lemon zest and chopped mint leaves.
  • Naturally vegetarian, gluten-free, and dairy-free to suit various dietary needs.
  • Easy to prepare and perfect for make-ahead meal planning.
02 -
  • Rinse canned black-eyed peas thoroughly to remove excess salt and improve the overall clarity of the salad.
  • Check the ingredients of your Dijon mustard to ensure there is no cross-contamination if you have specific allergen concerns.
  • Whisk the dressing until it is fully emulsified to ensure even coating of the salad ingredients.
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