Chef and activist Mavis-Jay Sanders is a passionate advocate for food justice in Black and low-income communities. As the the founder of Queers at the Beards, she directed the 2025 fundraising efforts toward God’s Love We Deliver, supporting their mission to nourish New Yorkers in need.
We were thrilled when Chef Mavis-Jay shared her favorite black-eyed pea salad with us. It is one of those salads that gets better as it sits, so try to make it a day before you plan to serve it. For parties, she likes to serve it on endive leaves arranged on a platter.
- 1 pound Rancho Gordo Black Eyed Peas, cooked, drained, and cooled
- ½ cup minced celery
- ¼ cup minced red onion
- ¼ cup diced roasted red bell peppers
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Zest and juice of 1 lemon
- ½-1 tablespoon hot sauce, or to taste (note: we used our new Fiesta Habanero Wildly Hot Sauce)
- ½ tablespoon sorghum syrup or maple syrup
- ¼ cup extra-virgin olive oil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme leaves
- ¼ cup chopped fresh parsley
- 1 to 2 garlic cloves, minced
- Kosher salt
Serves 6 to 8
- In a bowl, combine the Black Eyed Peas, celery, onion, and roasted red bell peppers.
- In separate bowl, combine the mustard, vinegar, lemon juice and zest, hot sauce, syrup, olive oil, oregano, thyme, parsley, and garlic; whisk until smooth. Season to taste with salt.
- Add three-fourths of the dressing to the pea-and-vegetable mixture. Stir to combine, and taste. Add more dressing if desired. Let marinate overnight.