Spicy Black-Eyed Pea Salad

It’s 20 º outside right now. With a wind chill that makes it feel like 9. So what am I doing? Making this very summery and addictively delicious Spicy Black Eyed Pea Salad. Take that winter!!


Yup, I’m continuing in my I’m-gonna-cook-in-the-warm-weather-and-nothing’s-going-to-stop-me mode. It’s not exactly working yet, but at least we’re all enjoying the change in flavors and colors from all the cold weather food we’ve been eating for the last few months. I mean, just look at this gorgeous salad!


Full of black eyed peas, grape tomatoes, cucumbers and red onion, it’s a summer day dream. And it’s all coated in a light vinaigrette that’s spiked with hot sauce and mustard tempered with a little honey so that with every bite, you get a pleasant little zing with just a touch of sweetness and the crunch of all those fresh veggies.


It’s also a snap to whip up. Just a bit of chopping and whisking and you’ve got yourself a healthy and delicious side that would be perfect at any picnic, BBQ, summer lunch…or while standing and watching the snow fall outside. No matter when, you’re going to love this! Tomorrow, popsicles! Just kidding, hmmmm…


Spicy Black-Eyed Pea Salad

Makes 4 servings

Prep Time: 10-12 minutes


  • 2 garlic cloves, peeled and grated on a Microplane

  • 2 tablespoons apple cider vinegar

  • 1/2 tablespoon yellow mustard

  • 1 tablespoon hot sauce

  • 1 1/2 teaspoons honey

  • Pinch or two of kosher salt and black pepper

  • 6 tablespoons vegetable oil

  • One 15 ounce and black-eyed peas, rinsed and drained

  • 2 mini-cucumbers, cut into small dice

  • 1/2 red onion, finely chopped

  • 1 pint grape or cherry tomatoes, halved or quartered if very large

The Recipe

1. Whisk the garlic, vinegar, mustard, hot sauce, honey and a pinch or two of salt and pepper in a medium bowl. Add the oil in a slow and steady stream, whisking all the time, until emusified. Add in all the veggies and toss to coat. Taste and add more salt and pepper if necessary. Serve right away or chill for up to one day.


Note: Recipe adapted from Carla Hall’s Soul Food. I tinkered with ingredients and proportions. Cut down on the mustard, upped the honey, used a red onion for more color and cut the fresh dill.

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