Hoppin John Black-Eyed Pea Salad (Print Version)

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

# What You'll Need:

→ Salad

01 - 1 (15 oz) can black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (about 8 oz 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 1/2 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

# How to Make It:

01 - Heat a nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4–5 minutes, turning occasionally until lightly browned. Set aside 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 and toss gently to combine.
05 - Arrange mixed salad greens on a serving platter or individual plates. Top with the black-eyed pea mixture.
06 - Garnish with extra tarragon if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but leaves you feeling energized rather than heavy.
  • Turkey sausage adds serious protein without the guilt, and the mustard-tarragon combo makes it feel restaurant-worthy in your own kitchen.
  • You can have it on the table in barely 35 minutes, making weeknight dinners feel intentional instead of rushed.
02 -
  • Don't overdress the greens—toss only the pea mixture with the mustard dressing, then place it on top of the greens so they stay crisp and don't wilt into mush.
  • Tarragon is delicate and becomes bitter if it sits in acidic dressing too long, so either use it as a fresh garnish or make sure you'll serve this within a few hours of dressing it.
03 -
  • If your turkey sausage is a brand you've never tried, slice one link first and taste it plain—some are spicier or sweeter than others, and knowing this helps you adjust the dressing's seasoning.
  • Whisk the dressing until it looks noticeably creamier and lighter than the individual ingredients suggest it should be; that's when you know the mustard has properly emulsified the oil, creating a dressing that clings to every bite instead of pooling at the bottom of the bowl.
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