Black-Eyed Peas & Rice Salad

Black-eyed Peas & Rice Salad

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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
  • 1
    onion, minced, medium
  • 1
    garlic clove, minced
  • 1 large
    carrot, peeled and grated
  • 1/4 c
    chives, minced
  • 1
    boston lettuce

How to Make Black-Eyed Peas & Rice Salad


  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.

    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.

Printable Recipe Card

About Black-Eyed Peas & Rice Salad

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

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