Southern Black Eyed Pea Salad (Printable)

Hearty black-eyed peas and brown rice tossed with crisp vegetables in a zesty 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

# Directions:

01 - In a large mixing bowl, combine the black-eyed peas, cooled 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 fully emulsified.
03 - Pour the lemon vinaigrette over the salad ingredients and toss gently to combine all components evenly.
04 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired for optimal flavor balance.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop complexity.
06 - Serve chilled or at room temperature, garnished with fresh mint leaves if desired.

# Expert Advice:

01 -
  • Simple and easy to prepare in under an hour.
  • A nutrient-dense side dish that is naturally gluten-free and dairy-free.
  • Versatile enough for picnics, potlucks, or a light weekday lunch.
  • Zesty lemon-mint vinaigrette adds a modern, vibrant flair to classic ingredients.
02 -
  • Don't skip the refrigeration time; the 30-minute rest is essential for the peas and rice to absorb the lemon-mint dressing.
  • Finely dicing the red onion and celery ensures you get a bit of everything in every bite.
  • Always double-check your Dijon mustard and other packaged goods for potential allergens like mustard or cross-contamination.
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