Black-Eyed Pea Salad with Turmeric Vinaigrette
This vibrant Black-Eyed Pea Salad with Turmeric Vinaigrette combines creamy peas, fresh herbs, and a zesty golden dressing for a flavorful, feel-good dish rooted in Southern tradition.
Ingredients
Salad Ingredients
- 2 cups black-eyed peas cooked, canned, or frozen and thawed
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh cilantro chopped
Turmeric Vinaigrette
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp ground turmeric
- 1 clove garlic minced
- salt and pepper to taste
Instructions
- Make the vinaigrette: Whisk or shake together olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, turmeric, minced garlic, salt, and pepper until emulsified.
- Prepare the peas: If using canned, rinse and drain. If cooked fresh or frozen, bring to room temperature.
- In a large bowl, combine black-eyed peas, cherry tomatoes, red onion, parsley, and cilantro.
- Pour the vinaigrette over the salad and gently toss to coat everything evenly without mashing the peas.
- Let the salad rest for at least 15 minutes before serving, or refrigerate for up to 2 hours for deeper flavor.
- Stir again before serving. Add more lemon juice or olive oil if needed.
Notes
Feel free to add diced avocado or crumbled feta just before serving for extra texture and flavor. This salad keeps well in the fridge and tastes even better the next day.