This Purple Hull Pea and Pickled Okra Salad is a tangy, simple side dish that uses fresh peas, tomatoes, and spicy pickled okra. It is bursting with fresh summer flavor and is a new favorite side dish of mine!
Course: Side Dish
Keyword: best pea salad, purple hull pea recipes, purple hull pea salad, tomato and okra salad
Author: Whitney Reist | Sweet Cayenne
2cupsfresh, shelled purple hull peas, cooked (see notes for cooking instructions)
½cupchopped spicy pickled okra
1cupcherry tomatoes, quartered
2tablespoonsokra pickling liquid
2teaspoonsfresh dill, chopped
Add the peas, okra, and tomatoes to a large bowl.
In a jar or container with a lid, add pickling liquid, oil, mustard, dill, salt, sugar, and black pepper. Shake vigorously to combine. Pour over the bowl with the peas. Toss lightly to combine. Serve at room temperature or refrigerate for up to 4 hours before serving.
I’ve only tested this recipe using fresh purple hull peas. To cook, you will want to simmer fresh purple hull peas in lightly salted water for 20-30 minutes until just tender. Drain and run under cold water to stop the cooking process. Chill until ready to use in the salad.