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Juneteenth Black-Eyed Pea Salad Delivered to Your Table
Youssef Hb

Juneteenth Black-Eyed Pea Salad

A tangy and hearty salad rooted in Juneteenth tradition, featuring black-eyed peas, fresh vegetables, and a sweet white balsamic dressing. Perfect for gatherings or quick meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups black-eyed peas (cooked, rinsed or canned)
  • 1 cup carrots (diced)
  • 1 cup celery (fresh stalks, diced)
  • 1 medium white onion (sliced or diced)
  • 1 cup Roma tomatoes (seeded, diced)
  • 3 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 1 tsp salt
  • 1/2 tsp coarse ground pepper
  • 1/2 tsp chili powder

Method
 

  1. Rinse black-eyed peas under cold water to remove debris.
  2. If using dried peas, boil in vegetable stock until tender (30-40 minutes). Drain.
  3. Dice carrots, celery, onion, and seeded Roma tomatoes.
  4. In a large bowl, combine black-eyed peas, carrots, celery, onions, and tomatoes.
  5. Whisk white balsamic vinegar, honey, salt, pepper, and chili powder in a small bowl.
  6. Drizzle dressing over salad and toss gently.
  7. Cover and refrigerate at least 1 hour for flavors to meld.
  8. Stir before serving as a side or main dish.

Notes

Use canned black-eyed peas for faster preparation (drain and rinse thoroughly).
Chill for up to 2 days in an airtight container.
Adjust honey or vinegar to taste.