Black Eyed Pea Salad


  • garlic cloves, grated 

  • 2 tbsp apple cider vinegar

  • 1 tbsp dijon mustard

  • 1 tbsp hot sauce 

  • 1 tsp honey

  • 6 tbsp oil (avocado, olive or vegetable)

  • 1 (15-ounce) can black-eyed peas, rinsed and drained

  • 1 medium cucumber, seeded and diced 

  • 1⁄4 sweet onion, finely chopped

  • 1 pint cherry tomatoes , halved

  • 1/4 Fresh basil or parsley, chopped

  • Kosher salt

  • Black Pepper

  • bacon 🥓 *optional


Step 1

Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and 1⁄4 teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified. 

Step 2

Add the peas, cucumbers, onion, tomatoes, basil, and 1/2 teaspoon salt. Toss until all ingredients are coated. Taste and adjust salt and pepper if necessary. Cover and let set for at least an hour or overnight. 


Use frozen peas and cook per package instructions to reduce sodium. 




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