Black-eyed pea and green bean salad
This refreshing black-eyed pea and green bean salad is tossed in a tangy Dijon mustard, apple cider vinegar, and honey dressing, perfect for a light and satisfying dish.
Liam Carter 
If you have spent any time in the South, you know that beans are the unsung heroes of the salad world. With their diverse textures and ability to hold up against the zesty brines and bold marinades, they are a culinary staple. While the classic three-bean salad remains a pantry essential, we are simplifying things at 205focus.com with a duo-based recipe that puts black-eyed peas and fresh green beans center stage.
This salad pairs the earthy, hearty flavor of black-eyed peas with the crisp, bright snap of fresh green beans. Tossed in a tangy dressing of Dijon mustard, apple cider vinegar, and honey, it makes for a light, refreshing side dish perfect for any occasion. For more culinary inspiration, check out the original coverage from The New York Times.
Quick Details
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
Ingredients
- Salt
- 12 ounces (3 cups) frozen black-eyed peas or 1 (15.5-ounce) can black-eyed peas
- 8 ounces fresh green beans, trimmed and cut into thirds (about 2 cups)
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
Preparation
- Boil the Peas: Fill a medium pot with water, salt it heavily, and bring to a boil. If using frozen peas, add them and boil until tender with a slight bite, roughly 20 to 25 minutes. Scoop them out with a slotted spoon, rinse under cold water, and set aside. Keep the water boiling for the next step. If you prefer using canned black-eyed peas, simply rinse and drain them thoroughly, skipping this step and moving directly to the green beans.
- Blanch the Green Beans: Add the green beans to your boiling water for 2 minutes. Prepare an ice bath while they cook, then transfer the beans to the ice using a slotted spoon. Once cooled, pat them dry and combine them in a bowl with your prepared peas.
- Dress and Chill: Whisk the mustard, vinegar, and honey in a small bowl until smooth. Pour this over your bean mixture and toss to combine. Let the salad chill for at least 30 minutes before serving. Season with additional salt to taste.
Pro Tips
If you are planning a meal in advance, you are in luck. This salad holds up beautifully and can be prepared up to two days ahead of time. Just keep it chilled until you are ready to serve.
