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Black-eyed pea salad with title reading Fresh Black-Eyed Pea Salad Recipe with Herbs
Good Fork Daily Editorial Kitchen

Fresh Black-Eyed Pea Salad Recipe with Herbs

5 from 1 vote
A fresh black-eyed pea salad with crisp vegetables, parsley, dill and apple-cider vinaigrette.
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Prep Time 25 minutes
Chilling 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 15-ounce cans black-eyed peas rinsed and drained, about 500 grams drained
  • 1 medium red bell pepper 1/4-inch dice, about 150 grams
  • 1 cup English cucumber diced, 150 grams
  • 2 ribs celery 1/4-inch dice, about 100 grams
  • 1 cup cherry tomatoes quartered, 150 grams
  • 1/2 cup scallions sliced, 45 grams
  • 1/2 cup flat-leaf parsley chopped, 20 grams
  • 1/4 cup fresh dill chopped, 10 grams
Apple-cider vinaigrette
  • 3 tablespoons apple cider vinegar 45 grams
  • 1 tablespoon fresh lemon juice 15 grams
  • 1 teaspoon Dijon mustard 5 grams
  • 1 teaspoon honey or maple syrup 7 grams
  • 1 small garlic clove finely grated
  • 1/4 cup extra-virgin olive oil 54 grams
  • 3/4 teaspoon fine salt plus more only after tasting
  • 1/4 teaspoon black pepper

Equipment

  • Colander
  • Clean kitchen towel
  • Cutting board
  • Chef's knife
  • Wide mixing bowl
  • Whisk
  • Wide silicone spatula

Method
 

  1. Rinse black-eyed peas under a gentle stream until canning liquid is gone.
  2. Drain 2 minutes, spread over a clean towel, blot lightly and stand 5 minutes.
  3. Dice bell pepper, cucumber and celery; quarter tomatoes, slice scallions and chop herbs. Blot watery pieces.
  4. Whisk vinegar, lemon, Dijon, honey, garlic, salt and pepper, then stream in olive oil.
  5. Toss bell pepper, cucumber, celery, tomatoes and scallions in the vinaigrette.
  6. Add dry black-eyed peas and fold six to eight times with a broad spatula.
  7. Sprinkle parsley and dill over the bowl and fold two or three more times.
  8. Refrigerate 30 minutes, then adjust acid by the teaspoon or salt by a small pinch.

Notes

  • Rinse canned peas under a gentle stream.
  • Drain and blot without rubbing.
  • Dress sturdy vegetables before adding peas.
  • Fold with a broad spatula.
  • Chill 30 minutes before final seasoning.
  • Refrigerate up to 4 days; best texture is within 2 days.
  • Dijon may contain sulfites depending on brand.
  • This recipe was developed through culinary research and editorial review.