About this recipe

A vibrant, crowd-pleasing Southern-inspired salad loaded with tender black-eyed peas, crisp vegetables, and tossed in a tangy apple cider vinaigrette. It comes together in minutes, gets better as it sits, and works equally well as a hearty side dish or a light lunch. Perfect for potlucks, cookouts, and New Year's Day traditions alike.

Instructions

1. 1

   Drain and rinse the black-eyed peas in a colander under cold running water. Shake off excess water and set aside to drain fully.

2. 2

   Finely dice the red bell pepper and green bell pepper, red onion, and celery. Mince the garlic and jalapeno (if using). Thinly slice the green onions and roughly chop the parsley. Add everything to a large mixing bowl.

3. 3

   Add the drained black-eyed peas to the bowl with the vegetables and toss gently to combine.

4. 4

   In a small mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, garlic powder, paprika, kosher salt, and black pepper until smooth and emulsified.

5. 5

   Taste the dressing and adjust seasoning — add more apple cider vinegar for tang, honey for sweetness, or kosher salt as needed.

6. 6

   Pour the dressing over the black-eyed peas mixture and toss well to coat everything evenly.

7. 7

   Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. For best results, chill for 2–4 hours or overnight.

8. 8

   Give the salad a good stir before serving. Taste and re-season with kosher salt, black pepper, or a splash of apple cider vinegar if needed, as flavors can mellow during chilling. Serve cold or at room temperature.