Southern Pea Salad with Herb Buttermilk Dressing

A white bowl full of Southern Pea Salad made with white acre peas, chopped tomatoes, cucumber, and corn, plus a bowl of buttermilk dressing.

5 from 1 vote

Southern Pea Salad with Herb Buttermilk Dressing

A fresh and flavorful Southern twist on classic pea salad, made with tender field peas, crisp summer veggies, and a creamy herbed buttermilk dressing. Perfect for cookouts, potlucks, or make-ahead lunches.

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Side Dish

Cuisine: American, Southern

Servings: servings

Calories: 128kcal

Author: Sharon Rigsby

Ingredients

2 cups field peas cooked and drained
½ cup diced tomatoes
½ cup fresh corn kernels raw or lightly blanched
½ cup diced cucumber
2 tablespoons chopped red onion
¼ cup chopped fresh parsley or dill

Dressing:

½ cup buttermilk
2 tablespoons mayonnaise
1 tablespoon white vinegar or lemon juice
1 tablespoon chopped fresh chives
1 clove garlic finely minced
Salt and pepper to taste, or about ½ teaspoon salt, and ¼ teaspoon pepper

Instructions

Cook the peas: If using fresh peas, simmer them in lightly salted water or chicken stock until tender (about 20 minutes), then drain and let them cool. Don’t overcook the peas; the goal is tender but not mushy.
Prep the veggies: Dice the tomatoes, cucumber, and red onion. Shuck the corn and slice off the kernels.
Toss the salad: In a large bowl, combine peas, tomatoes, corn, cucumber, red onion, and herbs.
Make the dressing: In a small jar or bowl, whisk together buttermilk, mayo, vinegar or lemon juice, chives, garlic, salt, and pepper.
Combine and chill: Pour the dressing over the salad, toss gently to coat, and chill for at least 30 minutes before serving.

Notes

You can use any fresh Southern peas in this recipe, including white acre, purple hull, crowder, black-eye, or zipper. I like white acres, but they're all good.

When I cook peas, I always make extra so I can use the leftovers to make this salad. If using frozen, thaw and pat dry. Leftover cooked peas may also be used; drain and pat dry.

Let the salad chill before serving to let the flavors marry. Taste the dressing before pouring it on and adjust salt, pepper, or lemon to your taste.

Leftover pea salad can be stored in your refrigerator for up to 4 days.

A quick visit to the farmers' market to get the freshest herbs and vegetables available makes all the difference. And, speaking of farmers' markets, if you find fresh field peas, go ahead and buy two to three times more than you think you need. Take them home, blanch them, and freeze them. You’ll thank me later.

Nutrition