Get ready to tantalize your taste buds with a mouthwatering Southern-style salad that's about to become your new obsession! This Black Eyed Pea and Rice Salad is not just a side dish – it's a culinary journey that combines hearty black-eyed peas, perfectly cooked rice, and a roasted red pepper dressing that will make your palate dance with joy. Whether you're looking for a quick lunch, a stunning potluck contribution, or a vibrant side dish that steals the show, this recipe is your ultimate flavor destination.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 cup black eyed peas, cooked
- 1 cup cooked rice
- 1/2 cup roasted red peppers, chopped
- 1/4 cup green onions, sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the black eyed peas by cooking them until tender. If using dried peas, soak overnight and then simmer in water for approximately 45-50 minutes until soft but not mushy. If using canned, drain and rinse thoroughly.
- Cook the rice using your preferred method. White or brown rice works well. Ensure the rice is fluffy and cooled to room temperature before mixing with other ingredients.
- Roast red peppers by placing whole peppers directly over an open flame or under the broiler, turning occasionally until the skin is completely charred. Place in a covered bowl to steam for 10 minutes, then peel off the skin and chop finely.
- In a large mixing bowl, combine the cooked black eyed peas, rice, chopped roasted red peppers, and sliced green onions.
- Create the dressing by whisking together olive oil, red wine vinegar, salt, and pepper in a separate small bowl until well emulsified.
- Pour the dressing over the pea and rice mixture, gently tossing to ensure even coating and distribution of ingredients.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving. Can be served chilled or at room temperature.
Tips
- Pea Perfection: If using dried black-eyed peas, always soak them overnight to ensure even cooking and maximum tenderness.
- Rice Matters: Use day-old rice or let freshly cooked rice cool completely to prevent a mushy texture in your salad.
- Roasted Pepper Pro Tip: For the most intense flavor, char your red peppers directly over an open flame or under the broiler until the skin is completely blackened.
- Flavor Enhancement: Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.
- Customization Option: Add some crumbled feta cheese or diced cucumber for extra texture and flavor complexity.
- Make-Ahead Magic: This salad tastes even better the next day, making it perfect for meal prep and advanced planning.
- Serving Suggestion: Serve chilled or at room temperature for the most refreshing experience.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
