Hoppin' John Black-Eyed Pea Salad with Turkey Sausage

The first time I made this salad, I was running late for a summer potluck and threw everything together in a panic. My friend Sarah took one bite and immediately asked for the recipe, convinced I had spent hours perfecting it. Sometimes the best discoveries happen when you are rushing and trust your instincts more than the clock.

Last July, I served this at a backyard dinner when the temperature hit ninety degrees and nobody wanted to turn on the oven. Even my uncle who claims to hate salad went back for seconds. The combination of warm sausage and cool vegetables just works somehow.

Ingredients

• Black eyed peas: These little legumes bring creaminess and substance that makes this salad actually filling
• Turkey sausage: Lean but still delivers that savory satisfaction you crave
• Cherry tomatoes: Pop them in half and they release just enough juice to marry the flavors
• Fresh tarragon: Do not skip this herb it is what makes the whole dish sing with its anise like brightness
• Dijon mustard: The backbone of the dressing that cuts through the rich ingredients

Instructions

Crisp the sausage:

Get your skillet going over medium heat and slice those sausages into coins. Let them sizzle for about 5 minutes until they develop a nice golden brown color, then set them aside to cool slightly.

Build your base:

In your biggest bowl, combine the black eyed peas with halved cherry tomatoes, diced bell pepper, chopped celery, red onion, and the first batch of fresh tarragon.

Make the magic dressing:

Whisk together olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, another tablespoon of tarragon, salt, and pepper until it thickens and emulsifies completely.

Bring it together:

Toss the warm sausage into the veggie bowl, pour that dressing over everything, and mix gently until every ingredient is coated and glistening.

Plate it up:

Spread your mixed greens across a serving platter or individual plates, then mound the black eyed pea mixture on top. Scatter extra tarragon leaves over everything if you are feeling fancy.

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This recipe has become my answer to What can I bring that is not the same old pasta salad. Every time I make it, someone asks about the dressing combination.

Make It Your Own

Swap in smoked paprika chicken sausage or skip the meat entirely and add cubed smoked tofu. The beauty of this salad is how adaptable it is while still tasting intentional and thoughtful.

Meal Prep Magic

Keep the dressing separate in a small jar and chop all your vegetables on Sunday. By Tuesday lunch, you just toss everything together and somehow it tastes even better after those flavors have had time to become friends.

Serving Suggestions

A chilled glass of Sauvignon Blanc cuts through the mustard perfectly. This also works alongside grilled chicken or as part of a bigger summer spread with cornbread and coleslaw.

• Add crumbled feta if you want a salty tangy element
• Roasted corn kernels bring sweetness that balances the mustard bite
• Avocado slices make it feel even more substantial

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This salad proves that Southern comfort food does not always need hours of simmering to hit the spot. Sometimes fresh is exactly what your soul needs.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the black-eyed pea mixture and dressing up to 24 hours in advance. Store separately in the refrigerator and toss together just before serving. Add the fresh salad greens right before serving to prevent wilting.

→ What can I substitute for fresh tarragon?

Fresh basil or fresh dill work well as alternatives. If using dried tarragon, use only 1 teaspoon since dried herbs are more concentrated. The flavor profile will change slightly but remain delicious.

→ Is this salad served warm or cold?

This salad is versatile—serve it slightly warm after tossing the cooked sausage with the peas, or chill it completely for a refreshing cold salad. The dressing flavors meld beautifully either way.

→ How do I store leftovers?

Store components separately: keep the dressed black-eyed pea mixture in an airtight container for up to 3 days, and store salad greens separately with a paper towel to absorb moisture. The flavors actually improve after sitting overnight.

→ Can I use dried black-eyed peas instead of canned?

Absolutely. Cook 1 cup dried black-eyed peas according to package directions until tender but not mushy, then drain and cool. This will yield about 3 cups cooked, similar to two 15-ounce cans.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc complements the tangy mustard dressing beautifully. For red wine lovers, a light Pinot Noir or dry rosé also works well with the Southern flavors and fresh herbs.