Southern Black Eyed Pea Salad (Print Version)

Hearty black-eyed peas and brown rice with crisp vegetables in a zesty lemon-mint dressing. A refreshing Southern classic.

# What You'll Need:

→ Salad

01 - 1½ cups cooked black-eyed peas, drained and rinsed
02 - 1 cup cooked brown rice, cooled
03 - ½ small red onion, finely diced
04 - 2 celery stalks, finely diced
05 - ¼ cup fresh mint leaves, chopped

→ Lemon Vinaigrette

06 - ¼ cup extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon honey or maple syrup
11 - Salt and freshly ground black pepper to taste

# How to Make It:

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's substantial enough to stand alone as lunch but plays beautifully as a side dish at any gathering.
  • The flavor gets better the next day when the vinaigrette has time to sink into every grain and bean.
  • You'll feel genuinely good eating it—no heavy feeling, just clean, bright satisfaction.
02 -
  • If you assemble this right before serving without chilling, it tastes good but feels scattered—the cold time is when magic actually happens and flavors click into place.
  • The brown rice must be completely cooled or it'll release heat that wilts the mint and makes the vinaigrette separate, so don't rush this step even if you're in a hurry.
03 -
  • Make your vinaigrette in a jar with a tight lid and shake it vigorously before serving—if it's been sitting in the fridge, the oil and lemon juice will have separated slightly, and shaking brings it back together perfectly.
  • Keep extra mint on hand because once people taste this salad, they'll want you to make it again, and fresh herbs make the difference between a good version and the version they'll actually remember.
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