black-eyed pea salad


  • 1 1/2 cups dried black-eyed peas, well rinsed
  • 1 T plus 1 t whole-grain or Dijon mustard
  • 1 red onion, diced
  • 1 red pepper, diced
  • 2 stalks celery, chopped
  • 3/4 c parsley, chopped
  • 1/4 c olive oil
  • 1/4 c balsamic vinegar
  • 1/2-1 lemon, freshly squeezed juice with pulp
  • scant 1/2 t sea salt
  • lemon pepper and black pepper to taste

Carefully inspect dried peas, discard any stones or misfits, then rinse well. Place dried peas in a large pot, cover with water and let soak to soften for 1-4 hours. Rinse well. Cover generously with fresh water and bring to a boil. Reduce heat and simmer until soft but not mushy, about 30 min-1 hour. Drain. Rinse to cool and drain again.

In a large bowl, whisk together the oil, vinegar, mustard, salt and pepper. Add in the diced vegetables, stir well. Add the drained cooked black-eyed peas and toss to combine all well. Add pepper to taste. (I’ve modified this recipe based on one of Tricia Butler’s, Sassafras Catering.)

Tastes great cold on a hot summer night or hot as the weather turns colder. Makes a full meal served over quinoa with a green salad. Or enjoy on a cool fall night as a side dish with carrot ginger soup and toasted rye bread served with hummus.


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