Saladscountryliving4.0
Hoppin' John Style Black-Eyed Pea Salad
This fresh take is just the thing to celebrate New Years while sticking to your goals. this salad gets its rich flavor from turkey sausage — and nixes the carb-heavy rice.
👥 8 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 30 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●cutting board
- ●skillet
📝 Preparation Steps
1
Place black-eyed peas in a large pot and add enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let soak for ⏱️ 1 hour.
2
Drain black-eyed peas and return to same pot. Cut sausage into 3 pieces. Cut 2 carrots and 1 celery rib in half. Add cut sausage, carrots, and celery, plus parsley sprigs and bay leaves, to pot. Add enough water to cover by 2 inches. Bring black-eyed peas to a boil over high heat. Reduce heat to medium-low and simmer until tender, ⏱️ 45 minutes to ⏱️ 1 hour. Transfer sausage to a cutting board and peel away casing. Drain black-eyed peas (discard vegetables and herbs), transfer to a large serving bowl, and sprinkle with vinegar. Set aside.
bay leaves2
3
Slice sausage into 1/2-inch-thick rounds; then cut each round into quarters. Dice remaining carrots into 1/4-inch pieces. In a large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil. Add sausage and cook, stirring occasionally, until lightly browned, about ⏱️ 5 minutes. Add carrots and cook, stirring until softened, 3 to 4 more minutes. Transfer to a medium bowl.
4
Dice remaining celery into 1/4-inch pieces and add — along with remaining olive oil, onion, mustard, tarragon, paprika, and salt — to sausage mixture. Stir well to mix. Gently fold sausage mixture and remaining parsley into peas. Sprinkle with more paprika, as desired. Serve at room temperature or chilled.
Nutrition Facts
calories
294 calories
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