Black-Eyed Pea & Rice Salad

Name: Black-Eyed Pea & Rice Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 to 10
Cuisine: Southern
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)

By J. White Harris
@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.

Rating:

★★★★★ 1 vote5

Comments:

5 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)
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How to Make Black-Eyed Pea & Rice Salad

Step-by-Step

Drain black-eyed peas and place in a large bowl. (2 cups)
Cook rice, and add to bowl. (2 cups)
Meanwhile, prepare cooked and/or raw vegetables; add to bowl. (3 cups)
Prepare raisins (1/2 cup), nuts (1/2 cup), sliced onions (1/4 onion), and chop herbs (1/4 cup); add to bowl.
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.