Southern Black Eyed Pea Salad (Printable)

Hearty black-eyed peas and brown rice tossed with crisp vegetables in a zesty lemon-mint vinaigrette. A vibrant Southern classic perfect for sharing.

# What You'll Need:

→ Salad Base

01 - 1 ½ 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

# Directions:

01 - In a large mixing bowl, combine the black-eyed peas, cooked brown rice, red onion, 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 fully emulsified.
03 - Pour the lemon vinaigrette over the salad ingredients and toss gently to combine 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 together.
06 - Serve chilled or at room temperature, garnished with extra mint leaves if desired.

# Expert Advice:

01 -
  • The mint and lemon create this incredible freshness that makes you forget youre eating something so hearty and satisfying
  • It actually gets better after a few hours in the fridge, making it your secret weapon for stress-free entertaining
  • Everything comes together in one bowl with minimal cooking, leaving you more time to actually enjoy your gathering
02 -
  • The rice must be completely cooled before mixing, otherwise it will turn the whole salad mushy and sad
  • Letting the salad rest for at least 30 minutes transforms it from good to absolutely essential
  • Fresh mint cannot be substituted with dried here, the brightness simply won't translate
03 -
  • Make a double batch and keep it in your fridge for easy lunches all week, it's that kind of salad that keeps you coming back
  • If using dried black-eyed peas, cook them with a bay leaf and a piece of onion for extra depth
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