Collard Greens and Black-Eyed Pea Salad with Fried Onions and Peanuts Recipe
This vibrant Black-Eyed Pea and Collard Greens Salad features a zesty buttermilk dressing, fresh vegetables, and crunchy toppings. The collard greens are tenderized with a flavorful marinade, combined with marinated black-eyed peas, tomatoes, and shredded carrots, then garnished with fried onions and roasted peanuts for a deliciously satisfying and healthy dish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Dressing
- 1/2 cup whole buttermilk
- 1/4 cup olive oil
- 2 green onions, sliced (divided)
- 2 Tbsp. red wine vinegar (divided)
- 2 Tbsp. Dijon mustard
- 1 3/4 tsp. kosher salt (divided)
- 2 tsp. hot sauce
- 1/2 tsp. ground black pepper
Salad
- 2 (15-oz.) cans black-eyed peas, drained and rinsed
- 1 cup grape tomatoes, halved
- 1 cup shredded carrots
- 4 green onions, sliced (remaining after dressing preparation)
- 1 bunch collard greens, stemmed, cut in half lengthwise, and thinly sliced into ½-inch pieces (about 2 ½ pounds or 12 cups chopped)
- 3/4 cup fried onions
- 1/2 cup dry roasted salted peanuts, chopped
Instructions
- Prepare the dressing: In a measuring cup, whisk together the buttermilk, olive oil, 2 sliced green onions, 2 tablespoons of red wine vinegar, Dijon mustard, 1/4 teaspoon kosher salt, hot sauce, and ground black pepper until well combined.
- Marinate the black-eyed peas and vegetables: In a medium bowl, combine the drained black-eyed peas, halved grape tomatoes, shredded carrots, the remaining 4 sliced green onions, and 1/2 teaspoon kosher salt. Pour 1/4 cup of the prepared dressing over this mixture and toss gently to coat. Allow it to marinate for 15 minutes to blend the flavors.
- Tenderize and dress the collard greens: Place the sliced collard greens in a large serving bowl. Drizzle them with the remaining 1/4 cup dressing, the remaining 2 tablespoons of red wine vinegar, and 1 teaspoon kosher salt. Using clean hands, massage the dressing into the greens thoroughly until they become shiny and tender, which helps soften their texture.
- Assemble the salad: Add the marinated black-eyed pea mixture on top of the massaged collard greens in the serving bowl. Gently toss if desired or leave layered for presentation.
- Garnish and serve: Sprinkle the salad with fried onions and chopped dry roasted salted peanuts. Optionally, serve with extra dressing on the side for added moisture and flavor. Enjoy this fresh, protein-packed salad as a light meal or side dish.
Notes
- Massaging the collard greens tenderizes them, making them easier to eat raw and more flavorful.
- The salad can be prepared ahead; allow marinating times for best flavor.
- For a spicier kick, increase the hot sauce amount according to taste.
- Substitute fried onions with toasted breadcrumbs or crispy shallots for variation.
- Use gluten-free fried onions to keep the salad gluten-free if needed.
