Black-eyed Peas & Rice Salad Recipe

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Black-Eyed Peas & Rice Salad

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Ingredients

3 c
hot, cooked rice
1.5 c
black-eyed peas, cooked
1 Tbsp
dijon mustard
1 tsp
salt
pepper, freshly ground
3 Tbsp
red wine vinegar
3/4 c
extra virgin olive oil
1
onion, minced, medium
1
garlic clove, minced
1 large
carrot, peeled and grated
1/4 c
chives, minced
1
boston lettuce

Directions Step-By-Step

1
Can be prepared a day ahead and stored in the refrigerator.
2
Allow it to come to room temperature before serving.
3
Cook the rice and the peas in advance.
4
VINAIGRETTE:

Whisk the mustard, salt, pepper and vinegar until dissolved.
5
Drizzle in the oil while whisking.
6
Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.
7
Mix in the onion, garlic, carrot and chives or parsley.
8
Bring to room temperature before serving.
9
Serve surrounded with radicchio or lettuce.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy