Description
A southern-inspired salad celebrating Juneteenth with black-eyed peas, tangy white balsamic dressing, and fresh vegetables. Customizable and easy to prepare, this dish pairs cultural significance with modern simplicity and balanced flavors.
Ingredients
2 cups cooked black-eyed peas (canned or fresh-cooked)
1 cup diced carrots
1 cup diced celery
1 cup sweet white onion, finely diced
1 cup Roma tomatoes, diced
3 tablespoons white balsamic vinegar
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon chili powder (optional)
Instructions
Rinse black-eyed peas under cold water in a sieve
If using dried peas, boil in vegetable stock for 30-40 minutes and drain
Dice carrots into 1/4″ cubes and chop celery on a mandoline for uniformity
Whisk together white balsamic vinegar, honey, and salt in a small bowl
Stir in ground black pepper and chili powder (if using)
Toss cooked black-eyed peas and vegetables with the dressing until well combined
Notes
Canned black-eyed peas save 80% of prep time
Roma tomatoes are best seeded to maintain salad texture
Crystal salt provides better visual texture in the finished dish
Adjust honey to taste based on regional sweetness preferences
Storage: Refrigerate for up to 3 days; flavors deepen overnight
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Tossing
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 cup
- Calories: 175
- Sugar: 10g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg