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

Step-By-Step

1Can be prepared a day ahead and stored in the refrigerator.

2Allow it to come to room temperature before serving.

3Cook the rice and the peas in advance.

4VINAIGRETTE:

Whisk the mustard, salt, pepper and vinegar until dissolved.

5Drizzle in the oil while whisking.

6Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.

7Mix in the onion, garlic, carrot and chives or parsley.

8Bring to room temperature before serving.

9Serve surrounded with radicchio or lettuce.

About this Recipe

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