Salad: United States – Oklahoma, Southern Plains United States – Oklahoma Black-Eyed Pea Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 5 min

Additional 30 min

Total 1 hr

Ingredients

- 3 cups (510 g) cooked black-eyed peas (about 2 cans 15 oz/425 g each drained and rinsed, or cooked from ~1 cup dried)
- 1 medium red bell pepper, seeded and diced, approx. 6 oz (170 g)
- 1 medium green bell pepper, seeded and diced, approx. 6 oz (170 g)
- 1 small red onion, finely diced, approx. 4 oz (115 g)
- 2 jalapeños, seeded and minced (optional for heat), approx. 1.5 oz (45 g)
- 3 green onions (scallions), thinly sliced, approx. 1.5 oz (45 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/3 cup (80 ml) apple cider vinegar
- 1/2 cup (120 ml) extra-virgin olive oil (or neutral vegetable oil)
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) honey (or 1 tbsp brown sugar)
- 1 clove garlic, minced (about 3 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1.5 g) ground cumin
- 1/4 tsp (0.5 g) cayenne pepper (or to taste)
- 2 tbsp (30 ml) fresh lime juice (about 1 lime) — optional brightener
- Optional garnish/add-ins: 4 slices bacon, cooked and crumbled (approx. 2 oz/55 g); or 1/2 cup (50 g) shredded sharp cheddar

Instructions

Short Description:
A bright, tangy salad of black-eyed peas tossed with crisp bell peppers, red onion, jalapeño, and fresh herbs, dressed in a zesty vinegar-based vinaigrette. Served chilled or at room temperature as a refreshing Southern Plains side or light salad course.

Regional Notes:
This Oklahoma version highlights cooked black-eyed peas with colorful bell peppers and a tangy apple-cider vinaigrette seasoned with smoked paprika, cumin, and cayenne for a regional kick; jalapeño adds optional heat reflecting local taste. Compared with other regional pea salads, it leans more vinegary and spice-forward, typical of Southern Plains preparations.

1. If using canned black-eyed peas, drain and rinse them well; if using freshly cooked, cool to room temperature. Place peas in a large mixing bowl.
2. Add the diced red and green bell peppers, diced red onion, minced jalapeños (if using), sliced green onions, and chopped cilantro to the bowl with the peas.
3. In a separate jar or small bowl, combine the apple cider vinegar, olive oil, Dijon mustard, honey, minced garlic, smoked paprika, ground cumin, cayenne, kosher salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified.
4. Pour about three-quarters of the vinaigrette over the pea mixture and toss gently to coat. Reserve the remainder of the dressing for adjusting seasoning after resting.
5. Taste and adjust seasoning with additional salt, pepper, lime juice, or reserved dressing as needed. Add optional crumbled bacon or shredded cheddar if using and toss to combine.
6. Cover and refrigerate at least 30 minutes (up to 24–48 hours) to let flavors meld; bring to room temperature 10–15 minutes before serving if preferred.
7. Serve chilled or at room temperature as a salad course or side. Store leftovers in an airtight container in the refrigerator for up to 3 days.