Hoppin John Black-Eyed Pea Salad with Turkey Sausage (Printable Version)

A vibrant Southern classic 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

# Step-by-Step Directions:

01 - Heat a nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4 to 5 minutes, turning occasionally until lightly browned. Transfer to a plate and allow to cool slightly.
02 - In a large mixing bowl, combine drained black-eyed peas, halved cherry tomatoes, diced red bell pepper, chopped celery, diced red onion, and 2 tablespoons fresh tarragon.
03 - In a small bowl or jar, whisk together extra virgin olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, 1 tablespoon fresh tarragon, salt, and ground black pepper until fully emulsified.
04 - Add the cooled turkey sausage to the salad bowl. Pour the mustard dressing over the mixture and toss gently to ensure even coating and distribution.
05 - Arrange mixed salad greens on a serving platter or individual plates. Top with the dressed black-eyed pea and sausage mixture.
06 - Garnish with additional fresh tarragon if desired. Serve immediately while components maintain optimal texture and temperature.

# Expert Advice:

01 -
  • It's a complete meal that tastes fresher than it has any right to be, given how simple it actually is.
  • Turkey sausage gives you that savory backbone without weighing you down afterward.
  • The tarragon makes people ask what that mysterious herb is, which never gets old.
02 -
  • Don't let those canned peas sit in their liquid—they'll absorb it and turn to mush, and your whole salad becomes heavy.
  • The dressing needs to emulsify properly or you'll end up with puddles of oil at the bottom; whisk it until it's smooth and clings to everything.
03 -
  • Toast your mixed greens in a warm skillet for 30 seconds if they taste watery—it concentrates their flavor and they hold the dressing better.
  • Make a double batch of dressing and keep it in a jar in the fridge; it's brilliant on roasted vegetables or grilled chicken the next day.
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