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

Vibrant Southern-style salad with black-eyed peas, turkey sausage, fresh vegetables, and zesty 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

# Steps to Follow:

01 - Heat a nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4 to 5 minutes, turning occasionally until lightly browned. Set aside to cool slightly.
02 - In a large 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 emulsified.
04 - Add the cooled turkey sausage to the salad bowl. Pour the mustard dressing over the salad and toss gently to combine.
05 - Arrange mixed salad greens on a serving platter or individual plates. Top with the black-eyed pea mixture.
06 - Garnish with extra tarragon if desired. Serve immediately.

# Additional Tips::

01 -
  • It comes together in under 40 minutes but tastes like you've been cooking all afternoon.
  • The mustard-tarragon dressing is bright enough to make even plain vegetables feel special.
  • One bowl, high in protein, naturally gluten-free, and impressive enough to serve to people you're trying to impress.
02 -
  • The dressing needs to be whisked properly so the oil and vinegar actually marry—a good 30 seconds of whisking or shaking makes the difference between silky and separated.
  • Don't prepare this more than 30 minutes ahead because the greens start surrendering to the moisture, and that defeats the purpose of having crisp contrast.
03 -
  • Taste the dressing before it hits the salad—this is your only chance to adjust seasoning without affecting anything else.
  • Keep your ingredients cold until the last possible moment so the contrast between the warm sausage and cool vegetables feels intentional and refreshing.
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