Save Experience a refreshing taste of the South with this vibrant Southern Black Eyed Pea Salad. Perfect for summer gatherings, this dish combines hearty black-eyed peas and nutty brown rice with crisp celery and red onion, all brought together by a zesty lemon-mint vinaigrette that sparkles with flavor.
Save This salad is as beautiful as it is delicious, offering a colorful medley of textures. Whether you are prepping for a weekend picnic or looking for a nutritious light lunch, this easy-to-make recipe is a reliable staple that improves as the flavors meld in the fridge.
Ingredients
- Salad
- 1 ½ cups cooked black-eyed peas (drained and rinsed if canned)
- 1 cup cooked brown rice, cooled
- ½ small red onion, finely diced
- 2 celery stalks, finely diced
- ¼ cup fresh mint leaves, chopped
- Lemon Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1
- In a large mixing bowl, combine the black-eyed peas, cooked brown rice, red onion, celery, and chopped mint.
- Step 2
- 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.
- Step 3
- Pour the lemon vinaigrette over the salad ingredients and toss gently to combine.
- Step 4
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Step 5
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Step 6
- Serve chilled or at room temperature, garnished with extra mint if desired.
Zusatztipps für die Zubereitung
For the best texture, ensure your cooked brown rice is completely cooled before mixing with the fresh vegetables. A chilling period of at least 30 minutes in the refrigerator is essential for the lemon vinaigrette to fully penetrate the black-eyed peas and rice, enhancing the overall flavor profile.
Varianten und Anpassungen
To customize your salad, add diced cucumber or bell pepper for extra crunch. If you prefer a different aromatic profile, substitute the fresh mint with parsley or cilantro. For those not following a dairy-free diet, adding crumbled feta cheese can provide a richer, tangy finish to the dish.
Serviervorschläge
This salad is excellent as a picnic side dish or a light, refreshing lunch. Serve it chilled or at room temperature, and consider a final garnish of fresh mint leaves to brighten the presentation just before serving.
Save With its blend of hearty grains, protein-rich peas, and zesty dressing, this Southern Black Eyed Pea Salad is a wholesome choice for any meal. Its simple preparation and bright flavors make it a seasonal favorite that you'll return to all summer long.
Recipe FAQ
- → Can I make this ahead of time?
Absolutely. This dish actually improves after chilling for a few hours or overnight. The flavors meld together beautifully, making it perfect for meal prep or preparing the day before a gathering.
- → What can I substitute for fresh mint?
Fresh parsley, cilantro, or basil work wonderfully as alternatives. Choose based on your preference—parsley offers a mild, fresh taste while cilantro adds an earthy, citrusy note.
- → Is this suitable for vegans?
Yes, as written it's completely vegan. Use maple syrup instead of honey in the vinaigrette to keep it plant-based. If adding cheese, opt for vegan feta or nutritional yeast for similar tangy flavor.
- → How long does this keep in the refrigerator?
Stored properly in an airtight container, this salad stays fresh for 3-4 days. The vegetables may soften slightly but the flavors continue to develop. Drizzle with a little extra lemon before serving leftovers.
- → Can I use canned black-eyed peas?
Yes, canned peas work perfectly. Just drain and rinse them thoroughly to remove excess sodium and canning liquid. One 15-ounce can typically provides about 1½ cups of cooked peas.
- → What other vegetables can I add?
Diced cucumber, bell peppers, cherry tomatoes, or shredded carrots make excellent additions. Consider avocado for creaminess or diced jalapeño if you enjoy some heat.