Black-Eyed Peas and Rice Salad Recipe

Name: Black-Eyed Peas and Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups rice hot cooked; 1 1/2 cups black-eyed peas cooked; 1 tablespoon dijon mustard; 1 teaspoon salt or to taste; 1 x black pepper freshly ground, to taste; 3 tablespoons red wine vinegar; 3/4 cup olive oil, extra-virgin; 1 medium onions minced; 1 each garlic cloves; 1 large carrots and grated; 1/4 cup chives or parsley, fresh, minced; 1 head radicchio or boston lettuce, for garnish

Servings: persons

3 cups rice hot cooked
1 1/2 cups black-eyed peas cooked
1 tablespoon dijon mustard
1 teaspoon salt or to taste
1 x black pepper freshly ground, to taste
3 tablespoons red wine vinegar
3/4 cup olive oil, extra-virgin
1 medium onions minced
1 each garlic cloves
1 large carrots and grated
1/4 cup chives or parsley, fresh, minced
1 head radicchio or boston lettuce, for garnish

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.
4
VINAIGRETTE: 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.

1073

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups rice hot cooked, 1 1/2 cups black-eyed peas cooked, 1 tablespoon dijon mustard, 1 teaspoon salt or to taste, and more.

Yes, Black-Eyed Peas and Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black-Eyed Peas and Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions