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.

No additional tips available.

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

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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.

Black-Eyed Peas and Rice Salad

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