Salad: United States – Mississippi – Mississippi Black-Eyed Pea Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 (15 oz) cans (2 x 425 g) black-eyed peas, drained and rinsed
- 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)
- 2 celery stalks, diced (about 3 oz / 85 g)
- 3 green onions, thinly sliced (white and green parts) (about 1.5 oz / 45 g)
- 1/4 cup (15 g) chopped fresh parsley
- 1 jalapeño, seeded and finely chopped (optional) (about 0.7 oz / 20 g)
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) honey (or 1 tbsp / 12 g granulated sugar)
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika
- 4 slices bacon, approx. 2 oz (55 g) total, cooked and crumbled (optional)
- 2 tbsp (8 g) chopped fresh cilantro or extra parsley, for garnish (optional)

Instructions

Short Description:
A bright, tangy salad of black-eyed peas tossed with bell peppers, red onion, celery, and a mustard-apple-cider vinaigrette. Served chilled, it highlights fresh Mississippi produce and makes a refreshing side or salad course.

Regional Notes:
This Mississippi version emphasizes locally grown black-eyed peas and crisp bell peppers common to the Delta and Gulf Coast gardens. The tangy apple-cider vinaigrette with a touch of smoked paprika and optional bacon nod to Southern flavor without turning the dish into a heavy entree.

1. If using bacon, cook slices in a skillet over medium heat until crisp, about 6–8 minutes; transfer to paper towels to drain and cool, then crumble. Set aside.
2. Drain and rinse the black-eyed peas thoroughly; transfer to a large mixing bowl.
3. Prepare the vegetables: dice the red and green bell peppers, finely dice the red onion, chop the celery, thinly slice the green onions, and finely chop the jalapeño (if using). Add all to the bowl with the black-eyed peas along with the 1/4 cup chopped parsley.
4. In a medium bowl or a jar with a lid, combine the olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey (or sugar), kosher salt, black pepper, and smoked paprika. Whisk or shake until the vinaigrette is emulsified and glossy. Taste and adjust seasoning.
5. Pour the vinaigrette over the black-eyed pea and vegetable mixture. Toss gently until everything is evenly coated. Fold in the crumbled bacon if using.
6. Cover and chill the salad at least 30 minutes to allow flavors to meld (longer—2–4 hours—is better). Taste again before serving and adjust salt, pepper, or acidity if needed.
7. Just before serving, garnish with the reserved green onion tops and 2 tablespoons chopped cilantro or extra parsley if desired. Serve cold or at cool room temperature.
8. Store leftovers in an airtight container in the refrigerator for up to 3 days; flavors will continue to deepen.