When was the last time you had Black-Eyed Peas? And how about the last time you had Black-Eyed Pea & Rice Salad? If you only think about Black-Eyed Peas on New Years (they’re lucky) or as the strange little bean in Cowboy Caviar, think again.
good to know stuff about black-eyed pea & rice salad
Black-Eyed Pea & Rice Salad is cool & crunchy, full of all kinds of good and healthy stuff. Best of all, it has a sweet & sour dressing that will keep you coming back for more.
Cool salads like this are not only budget-friendly, they’re delish, make ahead and great for any season. Think of a salad like this when asked to bring something to a potluck (double or triple it!) but think of it as a side, too. Since I’m on a roll with Meal Prep I gotta say, cold salads like this pack away easily for lunches.
optimize your time when making black-eyed pea &
Did I mention how easy Black-Eyed Pea & Rice Salad is? Especially when you have cooked peas stashed in the freezer or a can in the pantry.
Since I made this as a meal prep recipe, I had extra Cilantro Lime Rice to use for the salad, but rice also freezes well short term. Make more rice than you need for this dish and stash a little away for a side or fried rice later in the week. Or make extra & toss it in the freezer. Always maximize your cooking time when you can.
money-saving tips for black-eyed pea & rice salad
Budget shop for the ingredients. Black-Eyed Peas, canned, are about three times the price of dried, but still so cheap they won’t break the bank. Rice, too, is a budget item. Look for it in bags on the bottom shelves and peek around in the Mexican, Indian and Asian areas of your store.
The more costly items are the veggies. Green bell peppers are generally less expensive than the brighter colors. Don’t be afraid to buy the larger red onions; they keep well in the fridge after being cut. I love to stash my partially used veggies in the door where I’ll see them (and keep my eggs in the cooler part of the fridge.) And do regrow your green onions in water or dirt.Print
Black-Eyed Pea and Rice Salad
Black-Eyed Pea Salad is delicious and also surprisingly healthy. All I am sayin’ is give Peas a chance.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 cups
- 1 can black-eyed peas, drained and rinsed, or about 1 1/2 cups black-eyed peas cooked
- 1 cup cilantro lime rice or one cup of cooked rice with 1 tablespoon of chopped cilantro
- 1/4 large red onion, diced
- 1 bell pepper, diced, or 1/2 each of two different colored peppers, diced
- 1/2 jalapeno, minced
- 2 green onions, sliced
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- salt and freshly ground black pepper, to taste
- 1/2 lime, juiced
In a medium-sized bowl, mix together black-eyed peas, rice, red onion, peppers, jalapeno, and green onion.
In a small bowl, mix vinegar, oil, and sugar. Pour dressing over rice and pea mixture. Toss to coat. Taste and season with salt and pepper. Refrigerate until ready to serve. This recipe improves as it sits.
Add lime juice just before serving.
Prep time assumes using already cooked, canned or frozen black-eyed peas.
- Serving Size: 1/2 cup
- Calories: 138
- Sugar: 3.8g
- Sodium: 450mg
- Fat: 4.9g
- Saturated Fat: .7g
- Carbohydrates: 18.5g
- Fiber: 2.1g
- Protein: 2.9g
I’m sharing this recipe at Fiesta Friday #213 this week. It’s a fun round up of recipes shared by bloggers all over the world. Stop by and take a peek!