Hoppin John Black-Eyed Pea Salad (Printable View)

Hearty black-eyed peas and turkey sausage with fresh vegetables in a tangy mustard-tarragon dressing

# What You'll Need:

→ Salad

01 - 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (about 8 oz 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 1/2 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

# How to Make It:

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.

# Expert Tips:

01 -
  • It's filling enough to be a complete meal, yet light enough that you won't feel weighed down afterward.
  • The mustard-tarragon dressing tastes like you spent hours developing it, but honestly takes five minutes.
  • Turkey sausage gives you serious protein without the guilt, and the crispy edges add textural contrast that keeps each bite interesting.
02 -
  • Do not dress the entire salad in advance unless you're eating it within the next thirty minutes—the greens will wilt, and the tarragon flavor will become muted and flat.
  • The tarragon is what separates this from every other black-eyed pea situation you've ever encountered, so don't treat it as optional or something you can swap out for basil or parsley.
03 -
  • Toast your salad greens lightly with a tiny bit of salt just before plating—it might sound odd, but it wakes them up and makes them less likely to wilt under the warm sausage and dressing.
  • Make the dressing a few hours ahead if you can; the flavors meld and deepen, making the final salad taste like you were far more patient than you actually were.
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