Black eyed pea salad carla hall

Black-eyed peas hold a special significance in the heart of every African-American. We eat them for good luck on New Year’s in a rice dish known as hoppin’ John. That tradition comes from a long history of black-eyed peas symbolizing luck and prosperity in Africa, where they’re part of spiritual ceremonies too. They’re a part of our culinary DNA. And they’re delicious.

Table of Contents Show

Ingredients
Why southerners eat black
Where did the tradition of eating black
What goes well with black

Black-eyed peas are tender, skin to center, and this helps them soak up sauces. Because they’re nice and mild, I drench them with a hot sauce dressing, honeyed yet sharp with garlic and mustard. In this salad, cucumbers and onion balance the peas’ creaminess with crunch, and tomatoes burst juiciness. Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it’s the perfect potluck dish. Get ready for this salad to become one of your favorites.

Ingredients

4 servings

2 garlic cloves, grated on a Microplane

2 tablespoons apple cider vinegar

1 tablespoon yellow mustard

1 tablespoon hot sauce

1 teaspoon honey

Kosher salt and freshly ground black pepper

6 tablespoons vegetable oil

1 (15-ounce) can black-eyed peas, rinsed and drained

2 mini cucumbers, cut into ½-inch dice

½ sweet onion, finely chopped

1 pint cherry tomatoes or grape tomatoes, halved

¼ cup picked fresh dill

Step 1

Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.

Step 2

Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.

Step 3

DO AHEAD: The salad can be refrigerated for up to 1 day.

From Carla Hall's Soul Food: Everyday and Celebration © 2018 by Carla Hall. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

Carla Hall's Black-Eyed Pea Salad with Hot Sauce Vinaigrette

2 cloves garlic, grated

2 tablespoons apple cider vinegar

1 tablespoon yellow mustard

1 tablespoon hot sauce

1 teaspoon honey

Kosher salt and freshly ground black pepper

6 tablespoons vegetable oil

One 15-ounce can black eyed peas, rinsed and drained

2 mini cucumbers, cut into ½-inch dice

1/2 sweet onion, finely chopped

1 pint cherry tomatoes, halved (or grape tomatoes)

1/2 cup picked fresh dill

1 pinch crushed chili pepper flakes

Directions at rachaelrayshow.com

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Chef Carla Hall has long been a voice of soul food, and not just the deep-fried, cheese-smothered dishes many associate with the term. The soul food she grew up with was fresh, seasonal, and focused on vegetables above all else. Made with a handful of pantry staples and fresh seasonal produce, this easy salad is a delicious go-to summer side, and one of Carla’s favorites. Read more about how Chef Carla Hall is working to reclaim soul food here.

Black-Eyed Pea Salad with Hot Sauce Vinaigrette

2 cloves garlic, grated
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon hot sauce
1 teaspoon honey
¾ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
6 tablespoons vegetable oil
1 (15-ounce) can black-eyed peas, rinsed and drained
2 small Persian cucumbers, cut into ½-inch pieces
½ sweet onion, finely chopped
1 pint cherry or grape tomatoes, halved
¼ cup fresh dill

In a large bowl, whisk together garlic, vinegar, mustard, hot sauce, honey, ¼ teaspoon salt, and pepper until smooth. Add oil in a slow, steady stream, whisking constantly, until emulsified.
Add peas, cucumbers, onion, tomatoes, dill, and remaining ½ teaspoon salt, tossing until well combined. Serve immediately, or let sit at room temperature for up to 1 hour or refrigerate up to 1 day.

Why southerners eat black

According to legendary Southern food researcher John Egerton's Southern Food: At Home, On the Road, In History, black-eyed peas are associated with a "mystical and mythical power to bring good luck." As for collard greens, they're green like money and will ensure you a financially prosperous new year.

Where did the tradition of eating black

The practice of eating black-eyed peas for luck is generally believed to date back to the Civil War. Originally they were used as food for livestock and later as a food staple for enslaved people in the South.

What goes well with black

What to eat with black eye peas? You can eat this as a main dish or as a side dish. If you're serving it as a side to a larger meal, it goes well with things like ham, mashed potatoes, collard greens, cornbread, rice, green beans, or other vegetables.