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Black-Eyed Pea Salad with Cider Vinaigrette

Black-Eyed Pea Salad with Cider Vinaigrette

If you’re from the South then chances are that seldom a New Year’s Day passes without black-eyed peas on the menu. And though cooking fresh black-eyed peas with bacon, a ham bone or ham hock yields a tasty result this salad version provides a refreshing and easy twist on a classic Southern New Year’s staple.

My darling Stepmom gave this recipe to me many years ago. I’ve been blessed to have grown up with so many wonderful Southern cooks and this salad is yet another example of the great food we shared. I have always loved this salad and it can be served year-round, not just for New Year’s. Canned black-eyed peas are brightened with an apple cider vinaigrette along with sweet red onions, bell peppers and garlic. Add a dash of your favorite hot sauce and you’ve got a salad sure to bring you good luck in the coming year!

Whether or not black-eyed peas really bring you good luck, this salad will definitely bring you happy diners!

Black-Eyed Pea Salad with Cider Vinaigrette

3 cans black-eyed peas, rinsed very well and drained

3/4 cup thinly sliced red onion

3/4 cup chopped green or red bell pepper

2 cloves garlic, halved

1/4 cup plus 2 tablespoons sugar

1/4 cup plus 2 tablespoons cider vinegar

1/4 cup plus 2 tablespoons olive oil

1/2  teaspoon kosher salt, or to taste

1/8 teaspoon freshly cracked black pepper, or to taste

Dash of hot sauce, optional

Place the black-eyed peas, the red onion, bell pepper and the garlic cloves in a large bowl or container.

Whisk together the sugar, cider vinegar, olive oil, kosher salt, black pepper and hot sauce.

Pour the vinaigrette over the peas and vegetables, stirring to combine well.

Cover and refrigerate 4-6 hours or preferably overnight. Stir periodically to coat the peas and vegetables.

Serve chilled.

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