black eyed pea salad with hot sauce vinaigrette
yummy
Holidays
Black-Eyed Pea Salad With Hot Sauce Vinaigrette
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.
Ingredients
- 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
Direction
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Whisk the garlic, vinegar, mustard, hot sauce, honey, ¼ 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.
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Add the peas, cucumbers, onion, tomatoes, dill, and ½ teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
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Do Ahead: The salad can be refrigerated for up to 1 day.