Smoked Turkey And Black-Eyed Pea Salad

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 13 min
  • Cook: 12 min
Share This Recipe


2 cloves garlic, minced

4 sprigs fresh thyme

4 tablespoons extra-virgin olive oil

1 10-ounce box frozen black-eyed peas, thawed

1/3 cup sliced bread-and-butter pickles, plus 4 tablespoons pickling liquid

8 ounces smoked turkey leg or breast, skin removed and meat shredded

4 scallions, thinly sliced

Kosher salt

Cayenne pepper

1 tablespoon Creole or whole-grain mustard

1 cup grape tomatoes, halved

10 cups torn arugula, escarole and/or romaine

2 stalks celery, chopped (with leaves)


  1. Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes. Add the black-eyed peas and 2 tablespoons pickling liquid and cook until tender, about 10 minutes. Add the turkey and heat through, about 3 more minutes. Remove from the heat and add the scallions, and salt and cayenne to taste. Discard the thyme.
  2. Meanwhile, whisk the mustard and the remaining 2 tablespoons pickling liquid in a large bowl. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil. Add the tomatoes and toss. Add the arugula, celery and pickles and toss again. Divide among bowls and top with the black-eyed peas and turkey.