Black-Eyed Peas & Rice Salad
Yield
8 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rice
hot cooked |
|
| 1 ½ | cups |
black-eyed peas
cooked |
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 3 | tablespoons |
red wine vinegar
|
|
| ¾ | cup |
olive oil, extra-virgin
|
|
| 1 | medium |
onions
minced |
|
| 1 | each |
garlic cloves
|
|
| 1 | large |
carrots
and grated |
|
| ¼ | cup |
chives
or parsley, fresh, minced |
*
|
| 1 | head |
radicchio
or boston lettuce, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rice
hot cooked |
|
| 355 | ml |
black-eyed peas
cooked |
|
| 15 | ml |
dijon mustard
|
|
| 5 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 45 | ml |
red wine vinegar
|
|
| 177 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
onions
minced |
|
| 1 | each |
garlic cloves
|
|
| 1 | large |
carrots
and grated |
|
| 59 | ml |
chives
or parsley, fresh, minced |
*
|
| 1 | 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.
