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black-eyed pea & rice salad

(1 RATING)
52 Pinches 1 Photo
JWhiteH avatar
Gallatin, TN
Updated on Sep 9, 2012

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.

prep time 30 Min
cook time 30 Min
method No-Cook or Other
yield 8 to 10

Ingredients

  • THE SALAD
  • 2 cups canned black-eyed peas, drained
  • 2 cups cooked rice
  • 1 cup canned corn, drained
  • 1 cup carrot, grated
  • 1 cup celery, sliced
  • 1/2 cup raisins
  • 1/2 cup toasted nuts
  • 1/4 medium red or white onion, chopped
  • 1/4 cup fresh mint, basal, or cilantro
  • THE DRESSING
  • 1/4 cup extra virgin olive oil
  • - salt & ground black pepper, to taste
  • 4 teaspoons vinegar or lemon juice (i use seasoned rice vinegar)

How To Make black-eyed pea & rice salad

  • Step 1
    Drain black-eyed peas and place in a large bowl. (2 cups)
  • Step 2
    Cook rice, and add to bowl. (2 cups)
  • Step 3
    Meanwhile, prepare cooked and/or raw vegetables; add to bowl. (3 cups)
  • Step 4
    Prepare raisins (1/2 cup), nuts (1/2 cup), sliced onions (1/4 onion), and chop herbs (1/4 cup); add to bowl.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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