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Black-Eyed Peas & Rice Salad

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Submitted by eleets

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

3 7.1E+2
CUPS ML RICE
hot cooked
1 ½ 355
CUPS ML BLACK-EYED PEAS
cooked
1 15
TABLESPOON ML DIJON MUSTARD
1 5
TEASPOON ML SALT
or to taste
1 1
X X BLACK PEPPER
freshly ground, to taste *
3 45
TABLESPOONS ML RED WINE VINEGAR
¾ 177
1 1
MEDIUM MEDIUM ONIONS
minced
1 1
EACH EACH GARLIC CLOVES
1 1
LARGE LARGE CARROTS
and grated
¼ 59
CUP ML CHIVES
or parsley, fresh, minced *
1 1
HEAD HEAD RADICCHIO
or boston lettuce, for garnish *

Directions

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.

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.

Serve surrounded with radicchio or lettuce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 469 40% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 328mg 14%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 35% Vitamin C 4%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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