Black-Eyed Peas & Rice Salad

Black-eyed Peas & Rice Salad Recipe

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

How to Make Black-Eyed Peas & Rice Salad


  • 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.

    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.

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About Black-Eyed Peas & Rice Salad

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

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