Black-Eyed Pea Salad with Hot Sauce Vinaigrette

Chef Carla Hall has long been a voice of soul food, and not just the deep-fried, cheese-smothered dishes many associate with the term. The soul food she grew up with was fresh, seasonal, and focused on vegetables above all else. Made with a handful of pantry staples and fresh seasonal produce, this easy salad is a delicious go-to summer side, and one of Carla’s favorites. Read more about how Chef Carla Hall is working to reclaim soul food here

Black-Eyed Pea Salad with Hot Sauce Vinaigrette
Courtesy of:
  • 2 cloves garlic, grated
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 tablespoon hot sauce
  • 1 teaspoon honey
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 6 tablespoons vegetable oil
  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 2 small Persian cucumbers, cut into ½-inch pieces
  • ½ sweet onion, finely chopped
  • 1 pint cherry or grape tomatoes, halved
  • ¼ cup fresh dill
  1. In a large bowl, whisk together garlic, vinegar, mustard, hot sauce, honey, ¼ teaspoon salt, and pepper until smooth. Add oil in a slow, steady stream, whisking constantly, until emulsified.
  2. Add peas, cucumbers, onion, tomatoes, dill, and remaining ½ teaspoon salt, tossing until well combined. Serve immediately, or let sit at room temperature for up to 1 hour or refrigerate up to 1 day.



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