Pigeon Peas & Rice Salad
Submitted by jonknight9
Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.
YIELD
6 servingsPREP
30 minCOOK
90 minREADY
120 minThis cold salad brings Caribbean flavors to a hearty base of brown rice and pigeon peas dressed in a lemon, honey, and thyme vinaigrette spiked with island spice blend. Red bell pepper, scallions, celery, and fresh tomato add crunch and color to every scoop.
Both the peas and rice cook separately and need to cool completely before mixing. This isn’t just about temperature. Cool grains and peas absorb the dressing better without turning mushy, and the salad holds its texture for hours in the fridge.
The pigeon peas simmer with whole garlic cloves and fresh thyme sprigs, so they’re already seasoned before they even meet the dressing. Adding salt only at the end of cooking keeps the pea skins tender. Salt added too early toughens them.
Chef Tips
- Cook the pigeon peas and rice at the same time since they both take about 45 minutes. One cools while the other finishes.
- Can’t find Caribbean spice blend? The recipe provides a DIY mix: garlic powder, onion powder, thyme, yellow mustard, paprika, cumin, and crushed bay leaf.
- Shake the dressing vigorously right before pouring. The honey tends to sink and separate from the oil.
- This salad tastes even better the next day after the flavors have had time to soak in. Make it ahead for potlucks or meal prep.
Variations
- Use black-eyed peas if pigeon peas aren’t available. They’re similar in texture and cook in the same time.
- Add diced mango or pineapple for a sweet tropical twist.
- Toss in cooked shrimp or grilled chicken to turn this into a heartier main course.
Ingredients
Directions
A combination of garlic powder, onion powder, thyme, yellow mustard, paprika, cumin and crushed bay leaf may be used in place of purchased Caribbean spice blend.
Pick over and rinse peas well.
In a saucepan over medium-high heat, bring peas, 3 cups water, garlic and thyme sprigs to a boil.
Reduce heat, cover, and let simmer for 45 minutes, adding ½ teaspoon salt towards the very end of cooking time.
Drain peas and remove thyme and garlic.
Refrigerate until well chilled.
Meanwhile, cook rice in a saucepan containing 3 cups of boiling water and ½ teaspoon salt.
Reduce heat, cover, and let cook for 45 minutes or until water is absorbed.
Let rice cool.
In a large bowl, gently mix together chilled peas, cooled rice, celery, red pepper, green onions and tomato.
In a container with a tight-fitting lid, place lemon juice, olive oil, honey, salt, pepper, thyme and Caribbean spice blend; shake well.
Pour dressing over salad, tossing gently to coat.
Chill salad until ready to serve.
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