Black-Eyed Peas and Broccoli Salad Recipe: Pick Your Own Spice Level

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I created a new recipe for black-eyed peas and broccoli salad last night.

Why? It was New Year’s Day and we were having our Seafood Boil Leftover Chowder for dinner here at Gumbo Cove, our little bay camp in Coastal Mississippi. I needed something complementary, crunchy and fresh-tasting on the side to balance the rich creaminess of the chowder, and here in the South, black-eyed peas are required on New Year’s, to bring luck throughout the year. I’ve never been a big fan of black-eyed peas, but have finally found the best way to serve them. They were PERFECT with our chowder and homemade focaccia.

I’m so pleased with how this salad turned out, because even the vegetable-loathing Grill-Meister liked it. I made it for our spice-loving palates and he appreciated the heat, but this is a dial-your-own-spiciness recipe, so you can make it exactly how YOU like it. Bonus track: it’s simple and super-quick.

Recipe: Black-Eyed Peas and Broccoli Salad

Serves: 6-8; Preparation time: 15 minutes

Choose the spiciness of your ingredients based on your heat preferences – options are provided. The dish will be tasty, whatever your spice level!

Ingredients

• 1 cup broccoli florets, trimmed and cut into ½-inch pieces
• 1 can (15 oz) black-eyed peas, drained and rinsed (regular or jalapeño-flavored)
• 1 medium jalapeño, seeded and diced (about 2 tbsp) or two serranos, seeded and diced (note: you can leave out the chile peppers altogether and add more bell pepper if you want the mildest option)
• ¼ red bell pepper, minced (about ¼ cup)
• 3 green onions, finely sliced
• 1 clove garlic, minced
• 2 tbsp high-quality flavored or regular extra-virgin olive oil (I used 1 tbsp harissa-infused and 1 tbsp regular)
• 1 tbsp flavored or regular balsamic vinegar (I used serrano-honey balsamic, which is spicy)
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• Optional: pinch of red pepper flakes

Instructions

1. Measure and prep everything as noted in the ingredients list.
2. In a medium bowl, combine the broccoli florets, black-eyed peas beans, chile peppers, bell peppers, green onions and garlic, and stir.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
4. Pour the dressing over the bean and broccoli mixture and toss gently until everything is coated. Taste and adjust seasonings, adding the red pepper flakes if desired.
5. Serve at room temperature or lightly chilled.

Notes

• Oil & Vinegar Variations: Unflavored olive oil works beautifully, as long as it’s one you enjoy on its own. But if you’re like me and have a pantry full of flavored olive oils, dig out one with a little heat! I used a very spicy harissa-flavored oil balanced with a smooth, fruity extra-virgin. Same story with the vinegar: plain is fine, but if you have a flavored one—like the serrano-honey balsamic I used—go for it.
• Make-Ahead Friendly: This is a great make-ahead dish. Chill until about 30 minutes before serving—it actually improves after a few hours, and it’s even mo’ bettah the next day!
• Make It a Meal: Add a protein to make this salad a main dish—think shrimp, rotisserie or barbecued chicken, or tofu.
• Pairings with other dishes are endless – see my suggestions below.

Serving Suggestions for Black-Eyed Peas and Broccoli Salad (Beyond Chowder)

This salad plays beautifully as a side to many dishes, not just our fab chowder. Here are some other pairings to consider:

• Grilled or roasted meats or fish: blackened tilapia, steak bites, shrimp, plank-grilled salmon (or go vegetarian with grilled tofu)
• Sandwiches and wraps: pulled pork sliders, as the filling for spinach wraps or alongside grilled veggie wraps with tahini sauce or any of our paninis
• Grain, rice or salad bowls: Serve atop a bed of quinoa, brown rice or leafy greens; add roasted sweet potatoes and avocado for a hearty vegetarian bowl
• Brunch: Pair with cornbread, deviled eggs, and pickled okra, or serve alongside a quiche, fritatta or cheesy grits
• Potluck: A welcome addition to a picnic or potluck spread

Give it a try and let me know what you think! And also, what you served it with—I’d love to hear your ideas.

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