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!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Side Dish
Cuisine: American
Keyword: best pea salad, purple hull pea recipes, purple hull pea salad, tomato and okra salad
Servings: 6servings
Calories: 90kcal
Author: Whitney Reist | Sweet Cayenne
Cost: $5
Ingredients
2cupsfresh, shelled purple hull peas, cooked (see notes for cooking instructions)
½cupchopped spicy pickled okra
1cupcherry tomatoes, quartered
2tablespoonsokra pickling liquid
2tablespoonsolive oil
1teaspoonDijon mustard
2teaspoonsfresh dill, chopped
½teaspoonsalt
½teaspoonsugar
⅓teaspoonblack pepper
Instructions
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.
Notes
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.