black-eyed pea & rice salad
(1 rating)
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.
(1 rating)
yield
8 to 10
prep time
30 Min
cook time
30 Min
method
No-Cook or Other
Ingredients For black-eyed pea & rice salad
- THE SALAD
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2 ccanned black-eyed peas, drained
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2 ccooked rice
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1 ccanned corn, drained
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1 ccarrot, grated
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1 ccelery, sliced
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1/2 craisins
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1/2 ctoasted nuts
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1/4 mdred or white onion, chopped
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1/4 cfresh mint, basal, or cilantro
- THE DRESSING
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1/4 cextra virgin olive oil
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salt & ground black pepper, to taste
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4 tspvinegar or lemon juice (i use seasoned rice vinegar)
How To Make black-eyed pea & rice salad
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1Drain black-eyed peas and place in a large bowl. (2 cups)
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2Cook rice, and add to bowl. (2 cups)
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3Meanwhile, prepare cooked and/or raw vegetables; add to bowl. (3 cups)
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4Prepare raisins (1/2 cup), nuts (1/2 cup), sliced onions (1/4 onion), and chop herbs (1/4 cup); add to bowl.
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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.
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