Black-Eyed Peas Summer Salad


One of my favorite ways to incorporate my food storage is rotating the stock. It allows me to always keep my food storage fresh and take advantage of sales and stock-up events at quality stores. Black-eyed peas are usually tied to heavy southern cooking and popular in stocks and stew-type dishes. I always fancy a nice and bright salad that pairs well with the BBQ creations that I make over at Marinate Me Baby! This Black-Eyed Peas Summer Salad is the perfect pairing for grilled chicken, pork, or fish any time of the year!

Black-Eyed Peas Summer Salad
Yields 1
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Total Time
30 min
Total Time
30 min
  1. 1/4 pound dried black-eyed peas
  2. 1/4 pound skin and fat from smoked ham
  3. 4 bay leaves
  4. 1/3 cup finely chopped onions
  5. 2 large cloves garlic, pealed and diced
  6. 6 sprigs fresh parsley
  7. 3 sprigs fresh thyme or 1/2 teaspoon dried
  8. 1 teaspoon crushed black peppercorns
  9. 3 cups water
  10. 2 tablespoons balsamic vinegar
  11. kosher salt to taste
  12. 1/4 cup vinaigrette sauce (your favorite)
  1. In a bowl, place the peas and add cold water to cover by 1 inch above the top of the peas. Soak overnight and then drain.
  2. Open a square of cheesecloth and add the skin, bay leaves, onions, garlic, parsley sprigs, thyme and peppercorns. Bring the edges together, and tie into a pouch with butchers twine to make a bag.
  3. Place the drained peas, spice mixture, water, vinegar and salt in a saucepan and bring to a boil. Allow to cook for 15 minutes or until the peas are fork tender.
  4. Put the vinaigrette sauce into a mixing bowl.
  5. Drain the peas and add them to the sauce while they are hot. Discard the spice bag. Allow the peas to stand until cooled to room temperature.
Adapted from Food Network
Adapted from Food Network
Kitchen Kneads