Best Black Eyed Pea Rice Salad Recipes

Black-Eyed Pea/Rice Salad image

Provided by katie in the UP

Categories Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup blackeyed peas, dried and rinsed
kosher salt
1/2 cup basmati rice
1 teaspoon garlic, minced
1/4 cup red onion, thinly sliced
1/2 cup red bell pepper, chopped
1/3 cup Spanish olives, sliced
2 tablespoons coarse grain Dijon mustard
4 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon cilantro, chopped
kosher salt and pepper

Steps:

Put the peas in a sauce pan with 3 cups water and 1/2 tsp salt.
Bring to boil and cook 4 minutes.
Remove from the heat, cover and let sit for 1 hour.
Drain, then return to the saucepan with 1 cup fresh water.
Bring to a simmer and cook, partially covered, until al dente, about 10 minutes.
Let cool in liquid.
Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic.
Bring to a simmer, cover and cook 16 minutes.
Remove from the heat and let cool, then fluff with fork.
Dressing:.
Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 tsp salt and 1 tsp of pepper in a nonreactive bowl.
Adjust the seasoning to suit your tastes.
Drain the peas and toss with the rice in a large bowl.
Add onion, bell pepper and olives, then add the dressing and toss. Refrigerate until read to serve.

Nutrition Facts : Calories 161.5, Fat 8.6, SaturatedFat 1.2, Sodium 174.9, Carbohydrate 19.2, Fiber 2, Sugar 4.8, Protein 2.4

Black-Eyed Pea & Rice Salad image

Provided by J. White Harris

Categories Rice Sides

Time 1h

Number Of Ingredients 14

THE SALAD
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
THE DRESSING
1/4 c extra virgin olive oil
salt & ground black pepper, to taste
4 tsp vinegar or lemon juice (i use seasoned rice vinegar)

Steps:

1. Drain black-eyed peas and place in a large bowl. (2 cups)
2. Cook rice, and add to bowl. (2 cups)
3. Meanwhile, prepare cooked and/or raw vegetables; add to bowl. (3 cups)
4. Prepare raisins (1/2 cup), nuts (1/2 cup), sliced onions (1/4 onion), and chop herbs (1/4 cup); add to bowl.
5. When 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.

MAMA BOBO'S BLACK-EYED PEA AND RICE SALAD image

Categories Salad Bean

Number Of Ingredients 15

3 cups frozen black-eyed peas
3/4 cup long-grain rice
2 slices thick-cut bacon, coarsely chopped
1/2 large Vidalia onion, chopped
2 medium garlic cloves, chopped
1/3 cup apple cider vinegar
1 tablespoon granulated sugar
1/3 cup chopped pimientos, drained
1/2 cup cucumber, seeded, finely chopped
1/2 green bell pepper, chopped
1 or 2 jalapeño chiles, seeded and finely chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/4 teaspoon freshly ground pepper
2 tablespoons fresh lime juice

Steps:

In a large pot or Dutch oven, cook black-eyed peas and rice in boiling salted water for 20 to 25 minutes or until tender. Drain; rinse with cold running water. Drain well; place in large bowl.Cook bacon in large skillet over medium high heat 8 to 10 minutes or until crisp.Remove bacon from skillet; drain on paper towels. Add onion to bacon drippings in skillet; cook over medium heat 6 to 8 minutes or until tender.Add garlic; cook an additional 1 minutes. Stir in vinegar and sugar. Cook 3 minutes or until liquid is reduced by half. Add onion mixture to black-eyed peas and rice. Stir in all remaining ingredients except bacon. Cover; refrigerate at least 4 hours or overnight.Before serving, top with bacon. Serve chilled or at room temperature.