Detailed Directions and Instructions
Step 1: Prepare the Peas
Rinse and drain the Southern peas under cold water. Ensure that any debris is removed before proceeding.
Step 2: Cook the Peas
In a pot, bring water to a boil. Add the peas and cook for about 10-15 minutes until they are tender but still firm. Drain and let them cool.
Step 3: Chop Vegetables
While the peas are cooling, chop the red onion, bell pepper, and celery into small pieces. Set aside in a mixing bowl.
Step 4: Combine Ingredients
Once the peas have cooled, add them to the mixing bowl with the chopped vegetables.
Step 5: Make the Dressing
In a separate small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper until well blended.
Step 6: Mix the Salad
Pour the dressing over the vegetable and pea mixture. Toss gently until all ingredients are evenly coated.
Step 7: Chill the Salad
Cover the salad with plastic wrap or a lid and refrigerate for at least an hour to allow the flavors to meld.
Step 8: Serve
Before serving, give the salad a gentle toss and taste for seasoning adjustments. Serve chilled as a side dish.
Notes
Note 1: Fresh vs. Frozen Peas
You can use either fresh or frozen Southern peas for this recipe. If using frozen, ensure they are thawed and drained properly.
Note 2: Additional Vegetables
Feel free to add other vegetables like chopped tomatoes or cucumbers based on your preference.
Note 3: Storage
Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
Note 4: Variations
For a creamier texture, consider adding a dollop of mayonnaise or Greek yogurt to the salad before chilling.
