Black Eyed Pea Salad with Sweet Vidalia Onion Vinaigrette

Black Eyed Pea Salad with Sweet Vidalia Onion Vinaigrette

Black Eyed Pea Salad with Sweet Vidalia Onion Vinaigrette
Serve with brown rice and summer’s stewed tomatoes and corn- One of my favorite bean dishes is Hoppin’ John, a comforting stew of rice, tomatoes and black eyed peas. It is one of the best dishes to eat in the south on January 1st as black eyed peas signify good luck for the coming year. Well, as the weather starts to warm up I want to prepare beans in a way that are cooling not warming. This is my take on a southern black eyed pea salad which is usually tossed in Italian vinaigrette. I think you’ll find the caramelized sweet onion dressing elevates it to a whole new level and paired with an equally southern side, stewed tomatoes (with a couple surprise ingredients), y’all be talkin’ with a drawl by the last bite.
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup instant brown rice
    • 3tablespoon olive oil, divided
    • 2 large sweet onions (Vidalia), cut in half and sliced
    • 5tablespoon balsamic vinegar, divided
    • 1tablespoon sugar or agave syrup
    • 1 1/2teaspoon sea salt, divided
    • 1/2teaspoon ground black pepper, divided
    • 6 tomatoes, chopped
    • 3 ears of corn, shucked and kernels cut off
    • 1tablespoon sugar
    • 1teaspoon sea salt
    • 1 corn muffin, coarsely chopped
    • 2 (16 ounces) cans black-eyed peas, drained and rinsed
    • 1 red or yellow bell pepper, diced
    • 3 celery stalks, thinly sliced
    • tablespoon Dijon mustard
    Instructions
    1. Combine rice and 1 ¾ cup water in a saucepan, and cook according to package directions. Set aside and keep warm.
    2. Heat 1 tablespoon oil in a medium to large skillet over medium heat. Sauté onions for 3-4 minutes. Add 2 tablespoons vinegar, sugar, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Cover skillet and caramelize onions for 10-12 minutes or until onions are golden and tender, stirring occasionally. Remove from heat; set aside to cool.
    3. While caramelizing the onions, prepare the stewed tomatoes: In a medium saucepan over medium-high heat, combine chopped tomatoes, corn, sugar and 1 teaspoon sea salt. Cook for about 5 minutes, stirring often, reduce heat to low and simmer an additional 5-10 minutes until tomatoes are tender. Stir in crumbled corn muffin. Season with additional salt and sugar, to taste. Set aside and keep warm.
    4. Finish assembling the black eyed pea salad: combine the black eyed peas, peppers, and celery in a medium bowl. In a small bowl combine the caramelized onions, 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon sea salt, ½ teaspoon black pepper, and Dijon mustard. Fold the onion vinaigrette into the black eyed pea salad. Adjust salt and vinegar, to taste. Serve with brown rice and stewed tomatoes and corn.
    Recipe Notes

    I love this version of stewed tomatoes, as it takes advantage of two of summer’s most popular crops. The fresh corn adds additional sweetness (eliminating the need for more sugar) and the corn muffin thickens the tomatoes perfectly.

    For a more traditional version of stewed tomatoes, omit the corn and the muffin. You may need to add more sugar to account for the loss of the natural sweetness in the corn.

    For another easy side, try Swiss chard or collards braised in a little water, salt, pepper, garlic powder, and cider vinegar.

    Need a little meat? Slices of ham are a shoo-in for a simple, southern, summer meal.

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