Black-Eyed Pea And Sausage Salad
A vibrant and hearty salad combining smoky sausage, tender black-eyed peas, and fresh vegetables, perfect for casual gatherings or light summer meals.
Ingredients
- 1 lb. kielbasa sausage ⓘ
- 1/4 cup parsley ⓘ
- 2 cans (16 oz. each) black-eyed peas, rinsed and drained ⓘ
- 5 oz. frozen baby green peas ⓘ
- 1 cup diced tomatoes ⓘ
- 1/2 cup minced onions ⓘ
- 1/2 cup carrots, peeled and sliced very thin
- 1/2 cup chopped celery ⓘ
- 1/4 cup olive oil ⓘ
- 1 clove minced garlic
- 2 tablespoons fresh lemon juice ⓘ
- 1 teaspoon salt ⓘ
- 2 teaspoons grainy mild mustard ⓘ
- 1/4 teaspoon black pepper ⓘ
Instructions
- Thaw the frozen baby green peas.
- Slice and quarter the kielbasa sausage.
- Cover the sausage with water in a saucepan and bring to a boil.
- Reduce heat and simmer the sausage for 5 minutes.
- Drain the sausage and let it cool slightly.
- Combine the cooked sausage with the rinsed and drained black-eyed peas, green peas, diced tomatoes, minced onions, sliced carrots, chopped celery, and parsley in a large bowl.
- In a small bowl, whisk together olive oil, minced garlic, lemon juice, salt, mustard, and black pepper to make the dressing.
- Pour the dressing over the salad and toss well to combine.
- Serve immediately or chill for later.
Tips & Substitutions
For a smoky flavor, try using andouille sausage instead of kielbasa. Fresh herbs like cilantro can be used in place of parsley for a different taste. If you prefer a bit of crunch, consider adding diced bell peppers. Be sure to rinse the black-eyed peas well to remove any excess sodium. This dish is also great served cold, so feel free to make it ahead of time.
Serving Suggestions
Serve this salad as a main dish or a hearty side. It pairs beautifully with grilled meats or a light Lemon-Herbed Turkey Breast. For a complete meal, consider a side of cornbread or a fresh green salad. This dish is perfect for potlucks and gatherings, as it can be made in advance and served chilled.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of water or olive oil if needed to prevent sticking. This salad can also be enjoyed cold, making it a versatile option for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Black-Eyed Pea And Sausage Salad contains roughly 409 calories, with 18g protein, 70g carbohydrates, and 11g fat. It is an excellent source of iron (112% of the Daily Value), vitamin C (94% of the Daily Value), and dietary fiber (77% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 854mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried black-eyed peas instead of canned?
Yes, you can use dried black-eyed peas. Soak them overnight and then cook according to package instructions before adding them to the salad. This will enhance the flavor and texture of the dish.
What can I substitute for kielbasa?
You can substitute kielbasa with turkey sausage or any smoked sausage of your choice. For a vegetarian option, use smoked tempeh or chickpeas to maintain a similar texture and flavor profile.
How can I make this salad spicier?
To add some heat, consider incorporating diced jalapeños or a few dashes of hot sauce into the salad or dressing. You could also sprinkle some cayenne pepper or red pepper flakes for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).