Southern Black Eyed Pea Salad (Printable Version)

Hearty black-eyed peas and brown rice with crisp vegetables in a zesty lemon-mint vinaigrette, ideal for warm weather dining.

# Needed Ingredients:

→ Salad

01 - 1.5 cups cooked black-eyed peas, drained and rinsed
02 - 1 cup cooked brown rice, cooled
03 - 0.5 small red onion, finely diced
04 - 2 celery stalks, finely diced
05 - 0.25 cup fresh mint leaves, chopped

→ Lemon Vinaigrette

06 - 0.25 cup extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - 0.5 teaspoon honey or maple syrup
11 - Salt and freshly ground black pepper to taste

# Steps:

01 - In a large mixing bowl, combine the black-eyed peas, cooked brown rice, red onion, celery, and chopped mint.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
03 - Pour the lemon vinaigrette over the salad ingredients and toss gently to combine.
04 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld.
06 - Serve chilled or at room temperature, garnished with extra mint if desired.

# Expert Advice:

01 -
  • It tastes better the longer it sits, so you can make it ahead and actually relax before guests arrive.
  • The bright lemon-mint combo somehow makes hearty peas feel summery and light instead of heavy.
  • It works as a side dish, a light lunch, or even a base for grain bowls throughout the week.
02 -
  • Don't dress this salad more than an hour or two before serving unless you like mushy peas; the acid in the lemon juice starts breaking things down, which sounds delicate but gets messy fast.
  • The cold rice is essential—if you dress warm rice, the heat releases moisture and you end up with a vinaigrette soup instead of a salad.
03 -
  • If the vinaigrette tastes too sharp, a pinch more honey rounds it out faster than adding more oil, which can make it heavy.
  • Toast the brown rice in a dry pan for a minute before cooking it to deepen its nutty flavor and give the whole salad more complexity.
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