Black-Eyed Peas & Rice Salad Recipe

Step 1

Can be prepared a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving. Cook the rice and the peas in advance.

Step 2

VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved. Drizzle in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. Mix in the onion, garlic, carrot and chives or parsley. Bring to room temperature before serving.

Step 3

Serve surrounded with radicchio or lettuce.

Things You'll Need

  • 3c Hot cooked (boiled) rice
  • 1 1/2c Cooked black-eyed peas
  • 1tb Dijon-style mustard
  • 1ts Salt (or to taste)
  • Freshly ground pepper
  • 3tb Red wine vinegar
  • 3/4c Extra-virgin olive oil
  • 1md Onion, minced
  • 1ea Garlic clove, minced
  • 1lg Carrot, peeled and grated
  • 1/4c Minced chives or parsley
  • 1ea Head of radicchio
  • -=OR=- Boston lettuce
  • -(for garnish)

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