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 summer gatherings and light lunches.

# Ingredient List:

→ 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

# Directions:

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 Tips:

01 -
  • It tastes better the next day, so you can make it ahead and actually enjoy your gathering instead of cooking.
  • The combination of protein from peas and fiber from brown rice keeps you satisfied longer than typical salads.
  • It's naturally vegan and gluten-free, which means everyone at the table can eat it without explanation.
  • The lemon-mint vinaigrette is so bright it makes even humble ingredients feel like a restaurant dish.
02 -
  • If your rice is still warm when you mix it, the heat will turn the mint brown and dull—I learned this the embarrassing way at my first attempt.
  • The vinaigrette will separate if you let it sit too long in a bowl, so shake or whisk it again right before serving if you've made it ahead.
03 -
  • Toast the brown rice in a dry pan for a minute or two before cooking it—this adds a subtle nuttiness that elevates the entire dish.
  • Make your vinaigrette in a jar and shake it hard; the mechanical energy helps emulsify better than gentle whisking, and you can save the jar for dressing later.
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