Black-Eyed Pea & Rice Salad

J White Harris

By
@JWhiteH

This always goes well at pot-luck. Every ingredient can be changed depending on what you have on hand. So easy to make too.

Peas can be replaced by any bean on hand.
Any grain or small pasta can replace the rice.
Any combination of raw or cooked vegetables can be used.

This is great for using up leftovers too.


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Comments:

Serves:

8 to 10

Prep:

30 Min

Cook:

30 Min

Method:

No-Cook or Other

Ingredients

THE SALAD

2 c
canned black-eyed peas, drained
2 c
cooked rice
1 c
canned corn, drained
1 c
carrot, grated
1 c
celery, sliced
1/2 c
raisins
1/2 c
toasted nuts
1/4 medium
red or white onion, chopped
1/4 c
fresh cilantro, basil, or mint

THE DRESSING

1/4 c
extra virgin olive oil
salt & ground black pepper, to taste
4 tsp
vinegar or lemon juice (i use seasoned rice vinegar)

Directions Step-By-Step

1
Drain black-eyed peas and place in a large bowl. (2 cups)
2
Cook rice, and add to bowl. (2 cups)
3
Meanwhile, prepare cooked and/or raw vegetables; add to bowl. (3 cups)
4
Prepare raisins (1/2 cup), nuts (1/2 cup), sliced onions (1/4 onion), and chop herbs (1/4 cup); add to bowl.
5
When ready to serve, drizzle salad with olive oil and sprinkle with salt and pepper to taste; toss to coat. Add vinegar or lemon juice; toss to coat again. Adjust seasonings and serve.

About this Recipe

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Beans/Legumes
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #rice, #black-eyed-peas