Salad: United States – Tennessee – Southern Black-eyed Pea Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 0 min

Additional 1 hr 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (510 g) cooked black-eyed peas, drained and cooled (about 2 cans 15 oz/425 g each drained)
- 1 medium (about 150 g) red onion, finely diced
- 1 medium (about 150 g) green bell pepper, seeded and diced
- 1 medium (about 150 g) red bell pepper, seeded and diced
- 3 scallions (green onions), thinly sliced (about 30 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 1/2 cup (75 g) cherry tomatoes, halved — optional
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) honey or light brown sugar
- 1/2 tsp (2.5 ml) smoked paprika
- 1/4 tsp (1.25 ml) cayenne pepper (adjust to taste)
- 1/2 tsp (2.5 ml) celery seed, lightly crushed
- 1/2 tsp (2.5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) finely chopped fresh chives or extra scallion greens (for garnish)
- Optional: 4 slices bacon, cooked and crumbled, approx. 4 oz (115 g) — for a smoky, non-vegetarian garnish

Instructions

Short Description:
A bright, tangy Southern salad of black-eyed peas tossed with crunchy bell peppers, red onion, scallions, and a spiced apple-cider vinaigrette. Served chilled or at room temperature as a lighter salad course or potluck staple.

Regional Notes:
This Tennessee-style version highlights black-eyed peas (a Southern staple) with raw onions and colorful bell peppers and uses an apple-cider vinegar vinaigrette seasoned with smoked paprika, cayenne, and celery seed—flavors typical of Southern home cooking. Unlike some versions that fold in ham or heavy mayo, this salad stays vinaigrette-forward and herb-fresh, common in Tennessee summer tables.

1. If using canned black-eyed peas, drain and rinse under cold water; let drain well. If using dried black-eyed peas, soak and cook until tender, then cool (about 3 cups cooked equals the amount needed).
2. In a large bowl combine the cooked black-eyed peas, diced red onion, diced green and red bell peppers, sliced scallions, chopped parsley, and cherry tomatoes if using.
3. In a jar or small bowl whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, smoked paprika, cayenne, crushed celery seed, salt, and black pepper until emulsified.
4. Pour the vinaigrette over the pea and vegetable mixture and toss gently to coat everything evenly.
5. Taste and adjust seasoning—add more salt, pepper, or a splash more vinegar or honey to balance acidity and sweetness as desired.
6. Cover and refrigerate at least 30 minutes (preferably 1–2 hours) to let flavors meld; this salad can be served chilled or at room temperature.
7. Just before serving, stir again, garnish with chopped chives (or scallion greens) and crumbled bacon if using.
8. Serve as a salad course or potluck side; leftovers keep well covered in the refrigerator for up to 3 days.