Black-Eyed Pea & Rice Salad
By
J. White Harris
@JWhiteH
1
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.
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 vote
Comments:
Serves:
8 to 10
Prep:
30 Min
Cook:
30 Min
Method:
No-Cook or Other
Ingredients
- 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
- 1/4 c
- extra virgin olive oil
- salt & ground black pepper, to taste
- 4 tsp
- vinegar or lemon juice (i use seasoned rice vinegar)
THE SALAD
THE DRESSING
How to Make Black-Eyed Pea & Rice Salad
- 1Drain black-eyed peas and place in a large bowl. (2 cups)
- 2Cook rice, and add to bowl. (2 cups)
- 3Meanwhile, prepare cooked and/or raw vegetables; add to bowl. (3 cups)
- 4Prepare raisins (1/2 cup), nuts (1/2 cup), sliced onions (1/4 onion), and chop herbs (1/4 cup); add to bowl.
- 5When 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.
About Black-Eyed Pea & Rice Salad
Course/Dish: Vegetables, Rice Sides
Main Ingredient: Beans/Legumes
Regional Style: Southern
Dietary Needs: Vegetarian
Hashtags: #rice, #black-eyed-peas
