Southern Black Eyed Salad (Printable Version)

A vibrant mix of black-eyed peas, brown rice, fresh veggies, and lemon-mint dressing, perfect for warm days.

# 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

# Step-by-Step Directions:

01 - In a large mixing bowl, combine the black-eyed peas, cooled brown rice, diced red onion, diced 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 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.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.
06 - Serve chilled or at room temperature, garnished with extra mint leaves if desired.

# Expert Advice:

01 -
  • Quick preparation makes it perfect for busy weeknights
  • Nutritious ingredients create a balanced, satisfying meal
  • Versatile dish works as a side or main course
  • Make-ahead friendly for gatherings and meal prep
  • Naturally vegetarian, gluten-free, and dairy-free
02 -
  • Rinse canned black-eyed peas thoroughly to remove excess sodium
  • Let the dressed salad rest for at least 30 minutes before serving to enhance flavors
  • Dice vegetables uniformly for the most appealing presentation
  • Reserve some fresh herbs to sprinkle on top just before serving
  • Store leftovers in an airtight container for up to 3 days in the refrigerator
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