Hoppin John Style Black-Eyed Pea Salad (Print)

Vibrant Southern salad with black-eyed peas, turkey sausage, fresh vegetables, and tangy mustard-tarragon dressing.

# Ingredients:

→ Salad

01 - 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (8 oz total), sliced
03 - 1 cup cherry tomatoes, halved
04 - 0.5 cup red bell pepper, diced
05 - 0.5 cup celery, finely chopped
06 - 0.25 cup red onion, finely diced
07 - 2 tablespoons fresh tarragon, chopped
08 - 2 cups mixed salad greens

→ Mustard Dressing

09 - 3 tablespoons extra virgin olive oil
10 - 1.5 tablespoons Dijon mustard
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon honey
13 - 1 clove garlic, minced
14 - 1 tablespoon fresh tarragon, chopped
15 - 0.25 teaspoon salt
16 - 0.25 teaspoon ground black pepper

# Instructions:

01 - Heat a nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4–5 minutes, turning occasionally until lightly browned. Transfer to a plate and allow to cool slightly.
02 - In a large mixing bowl, combine black-eyed peas, cherry tomatoes, red bell pepper, celery, red onion, and 2 tablespoons fresh tarragon.
03 - In a small bowl or jar, whisk together olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, 1 tablespoon tarragon, salt, and pepper until fully emulsified.
04 - Add the cooled turkey sausage to the salad bowl. Pour the mustard dressing over the mixture and toss gently until evenly coated.
05 - Arrange mixed salad greens on a serving platter or individual plates. Top with the black-eyed pea and sausage mixture.
06 - Garnish with additional fresh tarragon if desired. Serve immediately while ingredients maintain optimal temperature and texture.

# Pro Tips:

01 -
  • It tastes like a celebration of the South without weighing you down afterward.
  • The mustard-tarragon dressing is secretly foolproof and transforms everything it touches.
  • You can have it on the table in under 40 minutes, yet it feels impressive enough for guests.
02 -
  • Don't skip rinsing the canned peas—that starchy liquid makes the whole salad taste tinny and dull.
  • If you make the dressing ahead, whisk it again right before serving because the oil and vinegar will separate, and that's actually when it emulsifies perfectly.
03 -
  • Make the dressing first and let it sit while you prep vegetables—this gives the flavors time to marry and deepens the taste.
  • Keep your salad greens separate from the pea mixture until just before serving; this prevents wilting and keeps every bite fresh and vibrant.
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