Tasty Black-Eyed Pea Salad
Submitted by JohnRia
Southern black-eyed pea salad with spinach, pecans, Monterey Jack, and mushrooms in a smoky vinegar dressing. A make-ahead side that gets better overnight in the fridge.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
8 hrsDown South, black-eyed peas aren’t just for New Year’s Day. This salad proves they deserve year-round attention.
The peas simmer with pimiento, garlic, apple cider vinegar, and a touch of liquid smoke that gives them a subtle, campfire-like depth without a single piece of bacon in sight.
After an overnight chill, they get tossed with torn spinach, crisp lettuce, sliced mushrooms, red bell pepper, purple onion rings, chopped pecans, and a scattering of grated Monterey Jack.
It’s hearty enough to be a meal on its own and even better as a potluck showpiece that travels well.
Variations
- Add crumbled bacon on top if you want to lean all the way into the Southern thing.
- Swap the cheese for crumbled feta or goat cheese for a tangier finish.
Pro Tips
- Don’t rush the overnight chill. The 6 to 8 hours in the fridge lets the vinegar and liquid smoke fully penetrate the peas. This step makes or breaks the salad.
- Toss the greens in just before serving so they stay perky. Dressed greens wilt fast, and nobody wants a soggy salad.
- Toast the pecans in a dry skillet for 3 minutes before chopping. It deepens their flavor and adds a satisfying crunch.
Ingredients
Directions
Bring 1½ cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic.
Reduce to simmer and cook for 45 minutes.
Remove from heat, pour off water, and refrigerate for at least 6 to 8 hours.
Combine all other ingredients in a large salad bowl.
Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve.
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