black-eyed pea & rice salad

★★★★★ 1 Review
JWhiteH avatar
By J. White Harris
from Gallatin, TN

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.

★★★★★ 1 Review
serves 8 to 10
prep time 30 Min
cook time 30 Min
method No-Cook or Other

Ingredients For black-eyed pea & rice salad

  • 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 md
    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)

How To Make black-eyed pea & rice salad

  • 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.
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