Gluten-Free Air-Fried Black-Eyed Pea Salad
Bright, tangy salad combining creamy black-eyed peas with charred cherry tomatoes and shallots from the air fryer, dressed in a punchy hot sauce and apple cider vinaigrette. The roasted vegetables add smoky depth while fresh cucumber and dill pickle bring cooling crunch. Serve warm or at room temperature as a side dish or light lunch, perfect for meal prep or summer gatherings. This version uses air-frying for quick cooking without oil-heavy results.
Ingredients
- 15 ounce canned black-eyed peas, drained
- 3 whole shallots, thinly sliced
- 1 whole mini cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup dill pickle, choppedfresh dill + pickled onions1/4 cup dill + 1/4 cup onionstang/herb
- 0.0 nonstick cooking spray
- 6 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- ½ tablespoon yellow mustard
- 1 tablespoon hot sauce
- 1 teaspoon honeymaple syrup or agave1:1sweetnessFull guide →
- 1 clove garlic, minced
- 0.0 salt
- 0.0 ground black pepper
Instructions
- 1
Preheat air fryer to 350°F.
- 2
Add half the cherry tomatoes, half the black-eyed peas, and half the shallots to air fryer basket. Spray with cooking spray and season with salt and pepper.
- 3
Air fry for 10 minutes, tossing halfway through.
- 4
While cooking, whisk together olive oil, apple cider vinegar, mustard, hot sauce, honey, minced garlic, salt, and pepper in a bowl.
- 5
In a large bowl, combine remaining black-eyed peas, cherry tomatoes, shallots, diced cucumber, and dill pickle.
- 6
Pour vinaigrette over salad and toss to coat.
- 7
Add roasted vegetables and toss again.
- 8
Transfer to serving plate and garnish with reserved dill pickle. Serve with toasted sourdough.
Tips
Toss vegetables halfway through air frying to ensure even charring on all sides for maximum flavor development.
Make the vinaigrette ahead and let it sit 30 minutes for flavors to meld; shake well before using.
Good to Know
Keep in airtight container, refrigerated up to 4 days. Dressing may separate; stir before serving. Roasted vegetables soften over time; add fresh tomatoes and cucumber if serving after 2 days.
Prepare dressing and chop vegetables 1 day ahead. Air fry vegetables up to 2 hours ahead; reheat 2 minutes at 160C if serving warm. Assemble just before serving.
Serve warm or at room temperature alongside toasted sourdough or crusty bread. Works as a side dish, light lunch, or meal-prep bowl.
Common Mistakes
Overcrowd the air fryer basket to avoid uneven cooking; work in batches if needed.
Skip tossing halfway through to avoid burnt spots on some pieces while others remain pale.
Add dressing too far in advance; vegetables release moisture and salad becomes soggy.
Substitutions
FAQ
Can I make this salad without an air fryer?
Yes, roast vegetables in a 200C oven for 15-18 minutes, stirring halfway. Or serve raw for a fresher, colder version; skip the roasting step and add all vegetables to the bowl raw.
What if my hot sauce is very spicy?
Reduce to 1-2 teaspoons and taste as you go. Alternatively, add a splash more honey to balance heat, or use milder hot sauce like Frank's RedHot.
How long can I keep this salad?
Store up to 4 days refrigerated in an airtight container. The roasted vegetables soften and salad may become watery from dressing and vegetable release. Add fresh raw components when eating if desired.