Description
A bright and tangy Southern Caviar Salad that combines black-eyed peas with crisp vegetables and a zesty vinaigrette, perfect for gatherings and potlucks.
Ingredients
Scale
- 3 cups cooked black-eyed peas (freshly cooked or canned, rinsed well)
- 1 to 1 1/2 cups fresh corn kernels (grilled or roasted)
- 1 cup bell peppers, finely diced (mix colors for visual appeal)
- 1/2 cup red onion or scallions, finely chopped
- 1/2 cup celery, diced
- 1 cup cherry tomatoes, halved (optional)
- 1/2 cup fresh herbs (parsley or cilantro), chopped
- 1 jalapeño or mild chili, seeded and minced (optional)
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar or lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper to taste
- 1 cup sautéed mushrooms (cremini or shiitake) or 4 slices crisped bacon, chopped (optional)
Instructions
- Prepare the black-eyed peas by soaking and simming dried peas or rinsing canned peas thoroughly.
- Cook the corn by grilling or sautéing until lightly browned.
- Dice the vegetables uniformly for balanced texture.
- Sauté the optional mushrooms until golden and cool before adding.
- Make the dressing by whisking together olive oil, vinegar, Dijon, honey, salt, and pepper, then combine all ingredients in a large bowl.
- Refrigerate for at least one hour before serving for best flavor.
- Bring to room temperature before serving and garnish with extra herbs.
Notes
Always use fresh herbs and taste frequently while seasoning to achieve a balanced flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Southern Caviar Salad, salad recipes, summer salads
