Hoppin John Black-Eyed Pea Salad Turkey Sausage (Printable)

Southern-style black-eyed pea salad with turkey sausage, fresh vegetables, and tangy mustard dressing

# What You Need:

→ Salad

01 - 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (8 oz total), sliced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup celery, finely chopped
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh tarragon, chopped
08 - 2 cups mixed salad greens

→ Mustard Dressing

09 - 3 tablespoons extra virgin olive oil
10 - 1.5 tablespoons Dijon mustard
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon honey
13 - 1 clove garlic, minced
14 - 1 tablespoon fresh tarragon, chopped
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon ground black pepper

# Steps:

01 - Heat nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4 to 5 minutes, turning occasionally until lightly browned. Transfer to plate to cool slightly.
02 - In large bowl, combine black-eyed peas, cherry tomatoes, red bell pepper, celery, red onion, and 2 tablespoons fresh tarragon.
03 - In small bowl or jar, whisk together olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, 1 tablespoon tarragon, salt, and pepper until emulsified.
04 - Add cooled turkey sausage to salad bowl. Pour mustard dressing over salad and toss gently to combine.
05 - Arrange mixed salad greens on serving platter or individual plates. Top with black-eyed pea mixture. Garnish with extra tarragon if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but comes together in just 35 minutes, which means you can actually make it on a Tuesday.
  • The mustard-tarragon dressing is sharp enough to cut through the richness of the sausage, making every bite feel balanced and exciting.
  • One bowl feeds four people and makes fantastic leftovers, especially if you keep the greens separate and add them fresh the next day.
02 -
  • Don't dress the greens themselves—only the bean mixture goes in the dressing, so the greens stay crisp and don't wilt into mush by the time you eat it.
  • The dressing tastes better the next day after the flavors have had time to marry, but save the greens for fresh assembly, and you've got meal prep gold.
03 -
  • Make the dressing in a glass jar the morning you plan to serve it, cap it tight, and shake it before you use it—this way the flavors get to know each other and it tastes more complex.
  • If your black-eyed peas taste metallic or tinny after rinsing, it means the can was old; rinse them twice and add a pinch of sugar to the bowl to balance it out.
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