How to Make Hattie B’s Black-Eyed Pea Salad at Home
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We can’t get to Hattie B’s every single time we crave their divine black-eyed pea salad. And we don’t always have the time to soak and cook our own black-eyed peas. So, I figured out the easiest way to get a near-perfect copycat recipe for Hattie B’s black-eyed pea salad. Oh! And it’s vegan!
Is Hattie B’s Black-Eyed Pea Salad Vegan?
I hate to break it to you, but the real-deal black-eyed pea salad is so ridiculously addictive because those perfect peas are cooked with bacon and chicken stock. And you know what? If you’re not on a plant-based diet and you have lots of time, I highly recommend you go ahead and do it the way Chef Jon Lasater designed it.
Oooh, that original recipe sure is tasty. My recipe is for those of us who are really in a pinch for time and also trying to keep things kosher and meat-free (yes, I eat meat; but this recipe comes in handy for Meatless Monday).
The Easiest Recipe for Black-Eyed Pea Salad
I love this recipe because it comes together really quickly and easily. It also gets better overnight. So, when you know you have to get to a picnic or potluck the next day, you can toss this together and it’s one less thing you have to do to get ready the day of.
All you have to do is dice two peppers – one green and one red, chop a bit of parsley and green onion and stir everything together.
I use canned black-eyed peas. They save you a ton of time soaking, boiling, and cooling them. Instead, all you have to do is drain, rinse, and dump.
If you’re in a real pinch, you could probably even find a container of diced mixed peppers in the produce section. I’ve seen those in Kroger and Sprouts on occasion. They just seem expensive, so I’m more likely to just buy the whole peppers. Don’t use frozen ones, though. They come out really mushy, and for this, you want fresh, crunchy veggies.
Does the Color of the Peppers Really Matter?
This recipe calls for one green and one red pepper. You do need the green one for a bit of bitterness. Then, I like the flavor of red peppers for sweetness and color contrast (red and green are opposites on the color wheel). However, if you want to use orange or yellow instead, that’s fine. It’s just going to look a little different.
How to Store Leftover Black-Eyed Pea Salad
This is a nice recipe for a small family meal. It makes about 6 servings. For a bigger get-together, double or triple the recipe. It’s fairly easy to do, don’t worry. And while I think this salad is delicious and will fly off the table once people get to taste it, you might still have some leftovers.
Keep your leftovers in a container with a lid in the refrigerator for up to 4 days. After that, the peppers get mushy, and it’s a little questionable. There’s plenty of vinegar so I hardly think any bacteria will want to live in there, but you just ought to be safe about it.
I would not freeze the leftovers. As I mentioned before, peppers do something funky when they freeze and defrost and they come out mushy. It’s no longer a tasty side dish at that point.
The Tools You’ll Need
I chuckled a little putting this header in because you only need one thing: A serving bowl with a lid.
That’s it! This is such an easy, throw-it-together recipe, that you don’t need to worry about a thing. I hope you love it! This recipe goes great with my Nashville Hot Tofu.
Comment below if you have questions, concerns, or opinions. And tag me @ellejayathome on Instagram or Twitter if you share pictures from any of my recipes. I love to hear from you!
Black-Eyed Pea Salad
Equipment
- Mixing Bowl with Lid
Ingredients
- 1 green bell pepper
- 1 red bell pepper
- 1 can of black-eyed peas
- 1 Tbsp minced garlic
- 3 Tbsp chopped parsley
- 3 Tbsp chopped green onion green parts only
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp white wine vinegar
- ½ tsp salt
- ½ tsp pepper
Instructions
- In your mixing bowl, whisk together the olive oil, apple cider vinegar, white wine vinegar, salt, pepper, and garlic.
- Roughly chop the parsley and green parts of the green onions. Add to the bowl.
- Small-dice both the peppers and add them to the bowl.
- Rinse and drain your can of black-eyed peas. Add them to the bowl, and mix everything together.
- Cover the bowl, and refrigerate for at least two hours or overnight.
- Keep in the fridge for up to 4 days.
