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

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

# Components:

→ 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 - 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 - 1.5 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 - 1/4 teaspoon salt
16 - 1/4 teaspoon ground black pepper

# Directions:

01 - Heat 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 emulsified.
04 - Add cooled turkey sausage to the salad bowl. Pour mustard dressing over the salad and toss gently to combine.
05 - Arrange mixed salad greens on serving platter or individual plates. Top with black-eyed pea mixture and garnish with extra tarragon if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like Southern comfort food, but doesn't leave you heavy or sluggish afterward.
  • The turkey sausage adds real substance without weighing down the bright, herbaceous flavors.
  • You can have this on the table in under 40 minutes, making weeknight dinners feel less like a chore.
02 -
  • Don't skip rinsing the canned peas—that starchy liquid will make your salad gummy if you leave it behind.
  • The dressing needs real whisking time to emulsify properly; don't just stir it halfheartedly or you'll end up with separated oil and vinegar pools.
03 -
  • Make the dressing up to two days ahead and store it in a jar in the refrigerator—it actually gets more flavorful as it sits.
  • Don't dress the greens until right before serving, or they'll wilt; keep them separate and add them to the plate fresh.
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