Swine & Sea — Chilled Black-Eyed Pea Salad with Andouille & Cucumber — French Creole Recipe

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.

Cooked with
If you want this to taste like the version I’m writing about, start here. This is the backbone.
View Andouille Sausage
Andouille Sausage

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.