Hoppin John Style Black-Eyed Pea (Printable)

Vibrant Southern salad with black-eyed peas, turkey sausage, crisp vegetables, and zesty mustard-tarragon dressing.

# What you need:

→ Salad

01 - 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (8 oz total), sliced
03 - 1 cup cherry tomatoes, halved
04 - 0.5 cup red bell pepper, diced
05 - 0.5 cup celery, finely chopped
06 - 0.25 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 - 1.5 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 - 0.25 teaspoon salt
16 - 0.25 teaspoon ground black pepper

# Directions:

01 - Heat a nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4-5 minutes, turning occasionally until lightly browned. Transfer to a plate 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 fully emulsified.
04 - Add the cooled turkey sausage to the salad bowl. Pour the mustard dressing over the salad and toss gently to combine all components evenly.
05 - Arrange mixed salad greens on a serving platter or individual plates. Top with the black-eyed pea and sausage mixture.
06 - Garnish with additional fresh tarragon if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but comes together faster than you'd think, leaving you genuinely satisfied rather than stuffed.
  • The mustard-tarragon dressing is so good you'll find yourself spooning extra onto greens just to taste it again.
  • Black-eyed peas give you real staying power without feeling heavy, which means you can actually enjoy your afternoon after eating.
02 -
  • Don't skip rinsing the canned beans—it removes the thick liquid that would make your salad gummy instead of fresh-tasting and light.
  • Dress the greens separately or just before serving, or they'll wilt into submission in about ten minutes and taste wilted rather than intentionally warm.
03 -
  • Make the dressing while the sausage cooks so everything comes together at the same moment and the flavors are brightest.
  • If your tarragon is dried instead of fresh, use only half the amount because dried herbs concentrate and can easily overpower a delicate dressing.
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