Hoppin John Style Black-Eyed Pea Salad (Printable Version)

Vibrant Southern-style salad with black-eyed peas, turkey sausage, fresh vegetables, and tangy mustard-tarragon dressing.

# Needed Ingredients:

→ Salad

01 - 1 can (15 ounces) black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (approximately 8 ounces total), sliced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup celery, finely chopped
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh tarragon, chopped
08 - 2 cups mixed salad greens

→ Mustard Dressing

09 - 3 tablespoons extra virgin olive oil
10 - 1.5 tablespoons Dijon mustard
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon honey
13 - 1 clove garlic, minced
14 - 1 tablespoon fresh tarragon, chopped
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon ground black pepper

# Steps:

01 - Heat a nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4 to 5 minutes, turning occasionally until lightly browned. Transfer to a plate and allow to cool slightly.
02 - In a large bowl, combine black-eyed peas, cherry tomatoes, red bell pepper, celery, red onion, and 2 tablespoons fresh tarragon.
03 - In a small bowl or jar, whisk together olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, 1 tablespoon tarragon, salt, and pepper until emulsified.
04 - Add the cooled turkey sausage to the salad bowl. Pour the mustard dressing over the salad mixture and toss gently to combine all ingredients evenly.
05 - Arrange mixed salad greens on a serving platter or individual plates. Top with the black-eyed pea and sausage mixture.
06 - Garnish with additional fresh tarragon if desired. Serve immediately while ingredients are at optimal temperature.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you're eating something genuinely nourishing before you've even thought twice about takeout.
  • The mustard-tarragon dressing is so balanced it makes you wonder why you've been buying bottled versions all this time.
  • It's filling enough to be dinner but light enough that you won't feel weighed down afterwards.
  • Turkey sausage keeps it lean without sacrificing that smoky, satisfying richness.
02 -
  • Don't skip rinsing the canned black-eyed peas—the starchy liquid they're packed in will make your dressing separate and the salad turn gummy if you don't.
  • If you're making this ahead, keep the greens separate and dress the pea mixture only a few hours before serving, otherwise it starts absorbing all the liquid and loses that bright, composed look.
  • The turkey sausage absolutely has to cool before it hits the salad, otherwise the residual heat will wilt everything and make the dressing break apart.
03 -
  • Make the dressing in a mason jar and just shake it before serving—it keeps in the fridge for almost a week and you've got one less bowl to wash.
  • If you end up with extra sausage, slice it and toss it into breakfasts or use it as a pizza topping because it's too good to waste and it keeps for days.
  • The moment you taste this and realize how simple it is to make something that tastes this good is the moment you stop apologizing for taking shortcuts in the kitchen and start celebrating them instead.
Go Back