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Black-Eyed Pea Salad with Hot Sauce Vinaigrette

This refreshing salad with a kick comes from Carla Hall’s new cookbook, Carla Hall’s Soul Food, and is the perfect dish to make for New Year’s day—black-eyed peas are considered a symbol of good luck, after all. The salad can be made up to one day in advance, if needed, but comes together in minutes for a spontaneous celebration.

Black-Eyed Pea Salad with Hot Sauce Vinaigrette
Serves 4


2 garlic cloves, grated on a microplane
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon hot sauce
1 teaspoon honey
Kosher salt
Freshly ground black pepper
6 tablespoons vegetable oil
1 (15-ounce) can black-eyed peas, rinsed and drained
2 mini cucumbers, cut into 1/2-inch dice
1/2 sweet onion, finely chopped
1 pint cherry tomatoes or grape tomatoes, halved
1/4 cup picked fresh dill
1/2 teaspoon sea salt


1. In a large bowl, whisk garlic, vinegar, mustard, hot sauce, honey, kosher salt, and pepper until smooth. While whisking, slowly add oil in a steady stream until emulsified.

2. Add black-eyed peas, cucumbers, onions, tomatoes, dill, and sea salt. Toss to combine. Serve immediately or let sit at room temperature up to 1 hour.

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