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(3.50 out of 5)
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Black Eyed Peas and Rice Salad - This healthy, hearty, black eyed peas and rice recipe is also loaded with colorful, fresh veggies and garlic. Easily a “make ahead” meal, as the beans and rice are cooked in advance, all you do for this vegetable salad is mix the vinaigrette and serve. A rustic, deliciously, nutritious salad.
Prep Time: 10-15 mins |
Ingredients to make Black Eyed Peas and Rice Salad
3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas
1 tb Dijon-style mustard
1 ts Salt (or to taste)
Freshly ground pepper
3 tb Red wine vinegar
3/4 c Extra-virgin olive oil
1 md Onion, minced
1 ea Garlic clove, minced
1 lg Carrot, peeled and grated
1/4 c Minced chives or parsley
1 ea Head of radicchio or boston lettuce, for garnish
**Can be prepared a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving.
Directions to make Black Eyed Peas and Rice Salad
Step 1:Cook the rice and the peas in advance.
Step 2:VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved. Drizzle in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.
Step 3:Mix in the onion, garlic, carrot and chives or parsley. Bring to room temperature before serving. Serve surrounded with radicchio or lettuce.
Image Source: Jeannie.H’s
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Email This Recipe
Print This Recipe
Review This Recipe
<< Previous Recipe
Cranberry Filled Acorn Squash
Cranberry Filled Acorn Squash
Next Recipe >>
Gingered Cabbage Beet Salad
Gingered Cabbage Beet Salad