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Chilled Black-Eyed Pea Salad with Andouille & Cucumber

A Southern-Creole hybrid that’s built for hot days. You want spice, you want crunch, but you don’t want to turn on the oven. Spoon it over greens, scoop it with crackers, or eat it straight. It’s not fussy, just cool, hearty, and a little bit spicy.

Recipe

  • 1 ½ cups

    black-eyed peas , drained and rinsed

  • 2 links

    andouille sausage, sliced

  • 1 ½ cups

    cucumbers , peeled and chopped

  • 1 cup

    cherry tomatoes , halved

  • ¼ cup

    red onion , thinly sliced

  • 2 Tbsp.

    olive oil

  • 2 Tbsp.

    red wine vinegar

  • 1 tsp.

    Creole mustard

  • 1 cup

    Italian flat leaf parsley , rough chopped
    Step 1

  • In a cast iron skillet, over medium high heat, sear the andouille sausage. Set aside on a paper towel lined plate.

    • Step 2

  • In a large bowl combine the black-eyed peas, cucumbers, tomatoes and red onion.

    • Step 3

  • In a small bowl, whisk together the vinegar, olive oil, Creole mustard. Season with Kosher salt and pepper to taste.

    • Step 4

  • Toss everything together with the sausage and herbs. Let chill for 15–20 minutes before serving.

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Sausages

All of our sausage feature heritage meats.

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Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
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cut ends of chaurice sausage on a cutting board
cut ends of chaurice sausage on a cutting board
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Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
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