Southern Black-Eyed Pea Medley Salad
Inspired by Chef Kevin Gillespie's Southern roots, this vibrant Black-Eyed Pea Medley Salad is a hearty and refreshing dish that celebrates the flavors of the South. Loaded with nutritious ingredients, it combines tender black-eyed peas with the sweetness of roasted red peppers, the crispness of celery, and the aromatic nuances of sweet onions and scallions. Perfect for summer picnics or as a flavorful side dish, this salad can be served cold or at room temperature over a bed of juicy sliced tomatoes. The unique twist of using rice vinegar adds a subtle tang that complements the earthy peas, making it a delightful addition to any meal.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Dried black-eyed peas
1 cup (Rinsed and drained)
Extra-virgin olive oil
2 tablespoons (Used for sautéing)
Sweet onion
1 medium (Finely diced)
Red bell pepper
1 (Roasted, peeled, and diced)
Celery ribs
2 large (Cut into 1/4 inch dice)
Low-fat mayonnaise
2 tablespoons (Mixed with other ingredients)
Cider vinegar
4 teaspoons (Mixed with other ingredients)
Scallions
4 large (Green parts only, thinly sliced)
Fresh ground black pepper
to taste
Salt
to taste
Tabasco sauce
for seasoning (Optional, to taste)
Instructions
1
Rinse the dried black-eyed peas under cold water and place them in a saucepan. Cover the peas with water, ensuring they are submerged by at least an inch. Bring to a boil and then reduce the heat to low, letting them simmer uncovered until tender, about 45 minutes. Drain and set aside.
2
In a skillet over moderate heat, add the extra-virgin olive oil. Once hot, add the finely diced sweet onion, seasoning it generously with salt. Sauté the onion until softened and slightly browned, about 8 minutes, stirring occasionally. Once cooked, transfer the onion to a mixing bowl to cool slightly.
3
For the roasted red bell pepper, place it directly over a gas flame or under a broiler. Turn occasionally until the skin is charred all over. Allow it to cool, then peel off the skin, remove the seeds, and chop the flesh into 1/4 inch dice.
4
Bring a small saucepan of salted water to a boil. Add the diced celery and blanch for 30 seconds before draining. Immediately refresh the celery under cold running water and drain again to preserve its crunchiness.
5
To the bowl with the sautéed onion, add the low-fat mayonnaise and cider vinegar. Mix well until combined. Gently fold in the black-eyed peas, roasted red bell pepper, blanched celery, and thinly sliced scallions, ensuring everything is evenly coated.
6
Season the salad with fresh ground black pepper, additional salt, and Tabasco sauce to taste. Chill the salad in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld together. Alternatively, it can be enjoyed warm for a comforting dish.
7
Serve over thinly sliced tomatoes if desired, for a colorful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Southern Black-Eyed Pea Medley Salad?
It is a vibrant, hearty, and refreshing dish inspired by Chef Kevin Gillespie that celebrates Southern flavors with tender black-eyed peas, roasted peppers, and crisp celery.
How long does it take to cook the dried black-eyed peas?
The dried black-eyed peas should be simmered uncovered for about 45 minutes until they are tender.
How should I prepare the sweet onion for this recipe?
The sweet onion should be finely diced and sautéed in extra-virgin olive oil for about 8 minutes until softened and slightly browned.
What is the best way to roast the red bell pepper?
Place it directly over a gas flame or under a broiler, turning occasionally until charred. Once cooled, peel the skin, remove the seeds, and dice the flesh.
How do I keep the celery crunchy in the salad?
Blanch the diced celery in boiling salted water for only 30 seconds, then immediately refresh it under cold running water.
Can this salad be served warm?
Yes, while often served cold or at room temperature, it can also be enjoyed warm for a more comforting dish.
What type of vinegar is used in the dressing?
The recipe primarily uses cider vinegar, although rice vinegar is mentioned as a unique twist for added tang.
Should the black-eyed peas be covered while boiling?
The peas should be submerged in water by at least an inch and simmered uncovered until tender.
What is the recommended serving presentation?
The salad is best served over a bed of thinly sliced, juicy tomatoes for a colorful and flavorful presentation.
How long should the salad chill before serving?
It is recommended to chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Is the Southern Black-Eyed Pea Medley Salad healthy?
Yes, it is a healthy dish loaded with nutritious ingredients like black-eyed peas, fresh vegetables, and low-fat mayonnaise.
What are the main aromatic ingredients in the salad?
The aromatic nuances come from the sweet onions, scallions, and the earthy black-eyed peas.
How many ingredients are required for this recipe?
There are 11 ingredients in total, including seasonings like Tabasco sauce and black pepper.
Which part of the scallions should be used?
The recipe specifies using only the green parts of the scallions, thinly sliced.
Is there a specific way to dice the celery and peppers?
Both the blanched celery and the roasted red bell pepper should be cut into 1/4 inch dice.
What type of oil is used for sautéing the onions?
Two tablespoons of extra-virgin olive oil are used to sauté the sweet onions.
Is the Tabasco sauce mandatory?
No, the Tabasco sauce is optional and should be added to taste for seasoning.
Can I use regular mayonnaise?
The recipe calls for low-fat mayonnaise, but you can use regular mayonnaise if preferred.
What is the first step in preparing the dried peas?
The first step is to rinse the dried black-eyed peas under cold water before placing them in a saucepan.
How do you mix the dressing ingredients?
Mix the low-fat mayonnaise and cider vinegar in the bowl with the sautéed onions before folding in the other ingredients.
What provides the tanginess in this salad?
The tanginess is provided by the cider vinegar and the optional splash of Tabasco sauce.
Is this salad suitable for summer picnics?
Yes, its refreshing nature and ability to be served cold make it a perfect choice for summer picnics.
How much dried black-eyed peas do I need?
The recipe requires 1 cup of dried black-eyed peas.
What texture should the onions have after sautéing?
The onions should be softened and slightly browned for the best flavor profile.
Does the salad require fresh ground black pepper?
Yes, the recipe suggests seasoning the final mixture with fresh ground black pepper to taste.
Is the red pepper skin left on?
No, the red pepper should be roasted until the skin is charred, and then the skin is peeled off before dicing.
How do I ensure the peas are cooked correctly?
Check them after 45 minutes of simmering; they should be tender but not mushy.
Can I substitute the sweet onion?
While sweet onion is specified for its mild flavor, you could use a yellow onion if needed, though the taste may vary slightly.
What tags are associated with this recipe?
Tags include salad, black-eyed peas, southern cuisine, healthy, side dish, veggie salad, and easy recipe.
Who is the chef associated with the roots of this recipe?
The recipe is inspired by the Southern roots of Chef Kevin Gillespie.