Black Eyed Peas and Rice Salad

November 20, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Salad, Sauce, Supper, Vegetable

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Black Eyed Peas and rice salad – This healthy, hearty,Â black eyed peas and riceÂ 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 saladÂ is mix the vinaigrette and serve. A rustic, deliciously, nutritious salad.

Prep Time: 10-15 mins
Servings: 6
Main Ingredient: Rice, Black Eyed Peas
Difficulty Level: 1

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

Tags: Black Eyed Peas, Carrot, Garlic, healthy, Lunch, Mustard, Onion, Quick, Rice, Salad, Simple, Veg, Vegetarian, Vinegar