Hoppin John Style Black-Eyed Pea Salad (Print Version)

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

# What You'll Need:

→ Salad

01 - 1 can (15 ounces) black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (approximately 8 ounces total), sliced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup celery, finely chopped
06 - 1/4 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 - 1/4 teaspoon salt
16 - 1/4 teaspoon ground black pepper

# How to Make It:

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

# Expert Advice:

01 -
  • It comes together in 35 minutes flat, making weeknight dinners feel effortless and elegant.
  • The mustard-tarragon dressing is so versatile you'll find yourself using it on everything from roasted vegetables to grilled chicken.
  • High in protein and naturally gluten-free, it satisfies without the afternoon energy crash.
  • Black-eyed peas carry that lucky-day folklore while tasting absolutely delicious in this unexpected form.
02 -
  • Don't skip rinsing the canned black-eyed peas; the starchy liquid from the can will make your salad soggy and muddy-tasting instead of bright.
  • Add the dressing just before serving—if you let it sit for hours, the greens will wilt and the peas will absorb too much liquid, losing their firm texture.
  • Tarragon is potent; start with the amount called for and taste before adding more, as it can easily overwhelm a dish if you're not careful.
03 -
  • Let the dressing come to room temperature before tossing if you've refrigerated it; cold dressing won't coat the salad as evenly and can taste muted.
  • If you find the sausage is the dominant flavor and overshadowing the tarragon, you can cut it into smaller pieces or reduce the amount—some sausages are more assertive than others.
  • Taste the finished salad before serving and adjust the salt and pepper; the peas absorb seasoning differently depending on the brand and how long they've been sitting.
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