Salad: United States – Georgia, Southern United States – Black-Eyed Pea Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

- 3 cups (540 g) cooked black-eyed peas OR 2 (15 oz/425 g) cans black-eyed peas, drained and rinsed (approx. 510 g)
- 1 medium red bell pepper, seeded and diced, about 6 oz (170 g)
- 1 medium green bell pepper, seeded and diced, about 6 oz (170 g)
- 1 small red onion, finely diced, about 4 oz (115 g)
- 3 celery stalks, diced, about 3 oz (85 g)
- 1 cup (150 g) cherry tomatoes, halved (optional)
- 3 green onions (scallions), thinly sliced, about 1.5 oz (45 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 1 clove garlic, minced
- 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) honey or granulated sugar
- 1 tbsp (15 ml) Dijon mustard (or yellow mustard for a more Southern profile)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (2 g) smoked paprika (optional, for subtle smokiness)
- 4 dashes hot sauce (optional, to taste)
- 4 slices bacon, cooked and crumbled (optional), approx. 4 oz (115 g)

Instructions

Short Description:
A bright, tangy Southern salad of black-eyed peas tossed with crisp bell peppers, onions, and a vinegar-based vinaigrette. Served chilled or at room temperature, it’s a staple side or light salad in Georgia kitchens.

Regional Notes:
This Georgia variation highlights cooked black-eyed peas with colorful bell peppers and a tangy, slightly sweet vinaigrette typical of Southern salads. Fresh parsley, green onion, and optional crisp bacon reflect local produce and the region’s fondness for savory-sweet, vinegar-forward dressings.

1. If using dried black-eyed peas, cook them until tender, cool, and measure 3 cups (540 g). If using canned, drain and rinse the peas well and drain again; place in a large mixing bowl.
2. Prepare the vegetables: dice the red and green bell peppers, finely dice the red onion, dice the celery, halve the cherry tomatoes (if using), slice the green onions, and chop the parsley. Add all vegetables to the bowl with the black-eyed peas.
3. In a jar or small bowl, combine the olive oil (1/3 cup/80 ml), apple cider vinegar (3 tbsp/45 ml), lemon juice (1 tbsp/15 ml), honey or sugar (1 tbsp/15 ml), Dijon mustard (1 tbsp/15 ml), minced garlic, kosher salt (1 tsp/5 g), black pepper (1/2 tsp/2 g), smoked paprika (1/2 tsp/2 g), and hot sauce (if using). Whisk or shake until the dressing is smooth and emulsified.
4. Pour the vinaigrette over the black-eyed pea and vegetable mixture. Toss gently but thoroughly so the dressing coats everything evenly. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or honey as desired.
5. If using, fold in the crumbled bacon now or reserve it as a garnish. For best flavor, cover and refrigerate the salad at least 30 minutes to 1 hour to allow flavors to meld; it can also be served at room temperature.
6. Before serving, give the salad a final toss, taste for seasoning, and garnish with additional parsley or green onion if desired. Serve chilled or at room temperature.