Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it’s the perfect potluck dish.

Black-Eyed Pea Salad With Hot Sauce Vinaigrette Recipe

garlic cloves, grated on a Microplane

apple cider vinegar

yellow mustard

hot sauce

honey

salt and black pepper

vegetable oil

black-eyed peas,

mini cucumbers, cut into ½-inch dice

onion,

cherry tomatoes

dill

Black-eyed peas hold a special significance in the heart of every African-American. We eat them for good luck on New Year’s in a rice dish known as hoppin’ John. That tradition comes from a long history of black-eyed peas symbolizing luck and prosperity in Africa, where they’re part of spiritual ceremonies too. They’re a part of our culinary DNA. And they’re delicious.

Black-eyed peas are tender, skin to center, and this helps them soak up sauces. Because they’re nice and mild, I drench them with a hot sauce dressing, honeyed yet sharp with garlic and mustard. In this salad, cucumbers and onion balance the peas’ creaminess with crunch, and tomatoes burst juiciness. Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it’s the perfect potluck dish. Get ready for this salad to become one of your favorites.

Epicurious

Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.

Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.

DO AHEAD: The salad can be refrigerated for up to 1 day.

black-eyed pea salad with hot sauce vinaigrette recipe

Servings: 4

Cost: $6.37 /serving

Author : Carla Hall

Ingredients

Instructions

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