Black-Eyed Pea and Okra Salad

Black-Eyed Pea and Okra Salad is a straightforward yet delightful culinary creation that celebrates the essence of wholesome ingredients and uncomplicated preparation. This salad is a testament to the idea that simplicity can often yield the most satisfying and refreshing results.

At its core, this salad harmonizes two key components: roasted okra and cooked black-eyed peas. Roasting the okra is a transformative process that takes this humble green pod to new heights. Sliced into rounds and gently roasted, the okra develops a tantalizing crispiness on the outside while retaining its natural tenderness on the inside. It’s a testament to how a simple cooking method can elevate a modest vegetable to a flavorful delight.

Black-eyed peas, the second star of this dish, are the embodiment of simplicity and nutrition. Whether sourced from canned varieties or cooked from dried beans, they bring a comforting creaminess and a mild, nutty flavor to the salad. These legumes are a testament to the idea that good food doesn’t need to be complicated to be satisfying.

Diced tomatoes join the ensemble, offering a burst of juiciness and a touch of natural sweetness. Their role in this salad is not only to add flavor but also to enhance its overall texture, making each bite a refreshing and juicy experience.

A finely chopped red onion provides a subtle yet zesty kick, elevating the salad with a hint of pungency. It’s a reminder that sometimes, it’s the simplest ingredients that can make the most significant impact on a dish.

Fresh parsley, with its vibrant green leaves and a whisper of herbal aroma, completes the salad. It adds not only a splash of color but also a touch of garden-freshness that rejuvenates the senses.

What unifies these elements into a harmonious whole is the dressing. A blend of extra-virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, paprika, salt, and ground black pepper forms a dressing that acts as the maestro orchestrating this flavorful symphony. The olive oil contributes a silky richness, while the apple cider vinegar imparts a tangy complexity that balances the earthiness of the peas and the smokiness of the roasted okra. The hint of garlic, a dash of Dijon mustard, and the optional drizzle of honey create a melody of flavors that dance on the taste buds.

To assemble the salad, the cooked black-eyed peas, roasted okra, diced tomatoes, finely chopped red onion, and fresh parsley are gently mixed in a large bowl. The dressing is then poured over the ingredients, uniting them in a perfect culinary ensemble. A careful toss ensures that every component is lovingly coated, allowing the dressing to seep into the nooks and crannies of each element, enhancing their individual flavors while creating a harmonious blend.

After a brief period of refrigeration, during which the flavors meld and the salad is allowed to chill, it is ready to take center stage at any meal. The salad’s appeal lies not only in its exquisite flavor profile but also in its versatility. It can be served as a refreshing side dish at a summer picnic, a delightful accompaniment to grilled meats or seafood, or as a light and healthy lunch option. Its vibrant colors and flavors also make it a star attraction on any salad bar or buffet. It especially pairs well with a dish like Maple Bacon Glazed Fried Chicken.

In every forkful of Roasted Okra and Black-Eyed Pea Salad, diners embark on a sensory journey. The nutty crunch of roasted okra, the creamy tenderness of black-eyed peas, the juiciness of diced tomatoes, and the zesty notes of the dressing create a complex symphony of taste and texture. Fresh parsley adds a touch of herbal freshness, while the red onion imparts a delightful pungency that lingers on the palate. Each bite offers a harmonious blend of earthiness, smokiness, sweetness, and tanginess, a culinary masterpiece that sings of simplicity and sophistication.

Black-Eyed Pea and Okra Salad embodies the joy of fresh produce and the magic of culinary craftsmanship. Whether enjoyed on a sunny afternoon picnic or as an elegant side dish at a formal dinner, this salad never fails to impress with its vibrant colors, delightful flavors, and a symphony of textures that leave a lasting impression on every discerning palate.

Black-Eyed Pea and Okra Salad

5 from 1 vote

Course: SidesCuisine: New American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

Black-Eyed Pea and Okra Salad is a harmonious blend of roasted okra, tender black-eyed peas, diced tomatoes, red onion, and fresh parsley, all dressed in a zesty vinaigrette, creating a refreshing and flavorful side dish.

Ingredients

• 1 pound 1 okra, sliced into rounds

• 1 cup 1 black-eyed peas

• 1 small 1 red onion, diced

• 1 large 1 tomato, diced

• 1/2 cup 1/2 parsley, freshly chopped

• 1/4 cup 1/4 extra virgin olive oil

• 2 tablespoons 2 apple cider vinegar

• 1 clove 1 garlic, minced

• 1 teaspoon 1 Dijon mustard

• 1 teaspoon 1 honey

• 1 teaspoon 1 paprika

• to taste, salt and ground black pepper

Directions

• Prepare the Black-Eyed Peas:
  If using dried black-eyed peas, soak them overnight, and then cook them according to package instructions. If using canned black-eyed peas, rinse and drain them.
• Roast the Okra:
  Preheat your oven to 400°F. Place the sliced okra on a baking sheet and drizzle with a bit of extra virgin olive oil. Season with salt and ground black pepper. Roast the okra in the preheated oven for 15 minutes, until it becomes tender and slightly crispy. Remove from the oven and let it cool.
• Prepare the Dressing:
  In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, salt, and ground black pepper. Adjust the seasonings to taste.
• Assemble the Salad:
  In a large mixing bowl, combine the cooked black-eyed peas, roasted okra, finely chopped red onion, diced tomato, and chopped fresh parsley. Pour the prepared dressing over the salad ingredients in the mixing bowl. Gently toss the salad until all the ingredients are well coated with the dressing.
• Season and Chill:
  Season the salad with additional salt and black pepper to taste, if needed. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
• Serve:
  Before serving, give the Roasted Okra and Black-Eyed Pea Salad a final toss to refresh the dressing. Serve chilled as a refreshing side dish or as a light and healthy salad.