Best 8 Black Eyed Pea Rice Salad Recipes

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**Black-Eyed Pea Rice Salad: A Flavorful and Nutritious Medley of Goodness**

Black-eyed pea rice salad is a delightful and easy dish bursting with flavor and packed with wholesome goodness. This colorful salad combines the hearty texture of black-eyed peas, the fluffy tenderness of cooked rice, and an array of vibrant vegetables, all tossed in a tangy and refreshing dressing. It's a versatile dish that can be enjoyed as a main course, a side dish, or even as a refreshing lunch option. The salad is packed with essential nutrients, making it a guilt-free indulgence. With its delightful combination of flavors and textures, this black-eyed pea rice salad is sure to become a favorite for health-conscious foodies and anyone looking for a tasty and nutritious meal.

**Recipes Included in the Article:**

1. **Classic Black-Eyed Pea Rice Salad:** This recipe introduces you to the classic version of black-eyed pea rice salad, featuring a combination of black-eyed peas, cooked rice, colorful vegetables, and a zesty dressing made with olive oil, vinegar, and herbs.

2. **Southwestern Black-Eyed Pea Rice Salad:** For those who love a bit of a kick, this variation incorporates Southwestern flavors with the addition of roasted corn, black beans, and a spicy chipotle dressing.

3. **Mediterranean Black-Eyed Pea Rice Salad:** This recipe takes inspiration from Mediterranean cuisine, using fresh herbs, feta cheese, and a tangy lemon-tahini dressing to create a flavorful and vibrant salad.

4. **Vegan Black-Eyed Pea Rice Salad:** This recipe caters to vegans and vegetarians, featuring a creamy avocado dressing and a blend of fresh vegetables to create a satisfying and nutritious plant-based salad.

5. **Black-Eyed Pea Rice Salad with Quinoa:** To add an extra boost of protein and texture, this recipe incorporates quinoa along with black-eyed peas and rice, creating a hearty and wholesome salad.

6. **Black-Eyed Pea Rice Salad with Roasted Vegetables:** This variation showcases the goodness of roasted vegetables, such as broccoli, bell peppers, and zucchini, tossed with black-eyed peas, rice, and a light vinaigrette dressing.

7. **Black-Eyed Pea Rice Salad with Smoked Sausage:** For those who prefer a smoky and savory twist, this recipe adds smoked sausage to the mix, along with a tangy barbecue dressing.

8. **Black-Eyed Pea Rice Salad with Tropical Fruits:** This recipe brings together the vibrant flavors of tropical fruits, such as mango, pineapple, and papaya, with black-eyed peas, rice, and a sweet and tangy dressing.

Here are our top 8 tried and tested recipes!

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

This salad goes great with barbeque and, of course, New Year's Day.

Provided by LADYEM

Categories     Salad     Vegetable Salad Recipes

Time 8h30m

Yield 8

Number Of Ingredients 10

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
½ red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
  • In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19 g, Fat 4.1 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 478 mg, Sugar 2.8 g

BLACK EYED PEAS AND RICE



Black Eyed Peas and Rice image

The ultimate good luck dish, Black-Eyed Peas and Rice brings prosperity while tasting savory and delicious! It's a vegetarian alternative to a classic Hoppin' John recipe that still tastes amazing next to collard greens and cornbread.

Provided by Silvia Dunnirvine

Categories     Dinner

Number Of Ingredients 8

4 cups cooked black eyed peas
1 cup white rice* (rinsed)
1 1/2 cups water
1/2 tbsp olive oil
1 tsp each; salt, onion and garlic powder
3 cups fresh spinach
1 tbsp hemp seeds
1/2 cup raisins

Steps:

  • Bring water to a boil. Add rinsed rice, oil and seasonings. Give it a stir and cook on low heat with cover half on for about 15-17 minutes or until all water has been absorbed.
  • Stir in the fresh spinach as rice is finishing up cooking. Cover and allow spinach to wilt for about five minutes (see notes)
  • Toss the rice with black eyed peas and serve with toppings.

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 8h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
Two 15-ounce cans black-eyed peas, drained

Steps:

  • Combine the first 6 ingredients in a bowl.
  • In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
  • Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

BLACK-EYED PEA-BASMATI SALAD



Black-Eyed Pea-Basmati Salad image

Provided by Guy Fieri

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

1/2 cup dried black-eyed peas, rinsed
Kosher salt
1/2 cup basmati rice
1 teaspoon minced garlic
1/4 cup thinly sliced red onion
1/2 cup finely chopped red bell pepper
1/3 cup Spanish olives, halved
2 tablespoons coarse-grain dijon mustard
4 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon chopped fresh cilantro
Kosher salt and freshly ground pepper

Steps:

  • Prepare the salad: Put the peas in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil and cook 4 minutes. Remove from the heat, cover and let sit 1 hour. Drain, then return to the saucepan with 1 cup fresh water. Bring to a simmer and cook, partially covered, until just al dente, about 10 minutes. Let cool in the 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 a fork.
  • Make the dressing: Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 teaspoon salt and 1 teaspoon pepper in a nonreactive bowl. Adjust the seasoning if necessary.
  • Assemble the salad: Drain the peas and toss with the rice in a large bowl. Add the onion, bell pepper and olives, then add the dressing and toss. Refrigerate until ready to serve.

SOUTHERN BLACK-EYED PEAS AND RICE SALAD



Southern Black-Eyed Peas and Rice Salad image

Make and share this Southern Black-Eyed Peas and Rice Salad recipe from Food.com.

Provided by cannedfood

Categories     Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

14 1/2 ounces each reduced-sodium chicken broth
1/4 cup water
1 cup uncooked long-grain rice
16 ounces drained and rinsed black-eyed peas
1 cup diced red and yellow bell pepper
1 cup celery, thinly sliced
3/4 cup green onion, thinly sliced
1/2 cup bottled herbs or 1/2 cup low-fat Italian vinaigrette dressing

Steps:

  • Bring the broth and 1/4 cup of water to a boil in a medium saucepan over a high heat. Stir in the rice and cover the pan, reduce the heat to medium-low and simmer gently for about 20 minutes or until rice is tender and the broth is absorbed. Combine the black-eyed peas, bell pepper, celery and green onions in a large mixing bowl. Add the warm rice and the vinaigrette and toss gently to combine. Serve immediately or cool and serve at room temperature.
  • Nutritional Information Per Serving: Calories 241; Total Fat 7 g; Cholesterol 0 mg; Sodium 873 mg; Carbohydrate 38 g; Fiber 3g; Protein 8g.

Nutrition Facts : Calories 125.9, Fat 0.3, SaturatedFat 0.1, Sodium 17.8, Carbohydrate 27.6, Fiber 1.2, Sugar 0.6, Protein 2.8

BLACK-EYED PEA/RICE SALAD



Black-Eyed Pea/Rice Salad image

This is a salad, I got from Guy Fieri's Collection on the Cooking Network Site. I have put it together for our New Years Day Buffet, I doubled the recipe and used a half of red, yellow and orange bell peppers. I also tossed in approx 1/2 cup of chopped cilantro. Tomorrow with the leftovers I might toss in a chopped jalapeno for zip.

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

VIBRANT BLACK-EYED PEA SALAD



Vibrant Black-Eyed Pea Salad image

My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 13

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

Steps:

  • In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts : Calories 130 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

VEGETARIAN BLACK-EYED PEAS & RICE



Vegetarian Black-Eyed Peas & Rice image

From The Black Family Reunion cookbook. While growing up, my grandmother, rhoda Weekes, was known among family and friends as the master of black-eyed peas and rice. You may think I'm exaggerating, but I can remember folks coming from throughout the tri-state area if they heard Mother was "cookin' up a pot." I'd watch her throw a bit of this and a dash of that into the kettle. It still warms my spirit to remember her creating her magical dish, while I kept her company in her big, beautiful kitchen. I'm no longer a meat-eater, so the following is my vegetarian version of Rhoda Weekes' black-eyed peas and rice.-Susan L. Taylor, Editor-in-Chief, Essence Magazine

Provided by mightyro_cooking4u

Categories     Long Grain Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup black-eyed peas, rinsed and drained
4 cups water
3 bouillon cubes, vegetable, small
2 garlic cloves, crushed
1 tablespoon vegetable oil
1 tablespoon cilantro, minced
1 tablespoon parsley, minced
1 teaspoon salt (optional)
1/2 teaspoon pepper
1 onion, large, chopped
2 scallions, medium, chopped
1 teaspoon thyme leaves, dried
1 tomatoes, large, chopped
1 cup rice, long-grain, uncooked

Steps:

  • Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsely, salt If using) and pepper. Cover. Simmer 15 minutes.
  • Stir in onion, scallions, thyme and tomato. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
  • Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.

Nutrition Facts : Calories 187.4, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.2, Sodium 431.8, Carbohydrate 35.2, Fiber 2.5, Sugar 1.8, Protein 4.9

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
  • Don't overcook the rice. It should be cooked through, but still have a slight bite to it.
  • Let the salad cool completely before serving. This will help the flavors to meld together.
  • Garnish the salad with fresh herbs or a sprinkle of cheese before serving. This will add extra flavor and color.

Conclusion:

Black-eyed pea rice salad is a delicious and healthy side dish that can be enjoyed all year round. It's perfect for potlucks, picnics, or backyard barbecues. With its colorful combination of black-eyed peas, rice, vegetables, and dressing, this salad is sure to be a hit with everyone who tries it.

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