Vidalia Onion, Bourbon and Sorghum Vinaigrette with Black Eyed Pea Salad -

5 from 7 votes

Vidalia Onion, Bourbon and Sorghum Vinaigrette with Black Eyed Pea Salad

If you're looking for a tasty summer side dish, then look no further! This Vidalia Onion, Bourbon and Sorghum Vinaigrette with Black Eyed Pea Salad is packed with flavor!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Side Dish

Cuisine: American, Southern

Keyword: black-eyed peas, bourbon, grill, vidalia onion, vinaigrette

Servings: servings

Calories: 328kcal

Author: David

Ingredients

For the Vinaigrette

¼ cup sorghum room temperature
1 cup extra-virgin olive oil
1 cup apple cider vinegar
1 Tbsp sea salt
½ tsp paprika
½ tsp hot sauce
1 Tbsp grated sweet Vidalia onion
¼ cup bourbon

For the Black Eyed Pea Salad

1 15.5-oz. can black-eyed peas, rinsed and drained
1 large tomato diced
⅓ cup roasted red peppers
2 green onions chopped
1 zucchini sliced and grilled
1 yellow squash sliced and grilled
½ red onion sliced and grilled
¼ cup minced flat leaf parsley

Instructions

For the Vinaigrette

Using a blender, combine all of the ingredients. Blend on low speed until well mixed.
Refrigerate leftover dressing in an air-tight container for up to 2 weeks.

For the Black Eyed Pea Salad

Using a large serving bowl, combine all of the ingredients; toss until well combined.
Add ⅓ cup of vinaigrette; toss until well coated.
Serve using a slotted spoon.

Notes

The vinaigrette recipe will produce 2 total cups. ⅓ of a cup will be used for the black eyed pea salad. The remaining vinaigrette can be refrigerated in an air-tight container for up to 2 weeks. (It's delicious on a leafy green salad, too!)

Recipe courtesy of the Vidalia Onion Committee.

Nutrition