Southern Black Eyed Pea Salad (Print View)

Hearty black-eyed peas and brown rice with crisp vegetables in zesty lemon-mint dressing

# Components:

→ Salad

01 - 1.5 cups cooked black-eyed peas, drained and rinsed
02 - 1 cup cooked brown rice, cooled
03 - 0.5 small red onion, finely diced
04 - 2 celery stalks, finely diced
05 - 0.25 cup fresh mint leaves, chopped

→ Lemon Vinaigrette

06 - 0.25 cup extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - 0.5 teaspoon honey or maple syrup
11 - Salt and freshly ground black pepper to taste

# Directions:

01 - In a large mixing bowl, combine black-eyed peas, cooled brown rice, diced red onion, diced celery, and chopped mint.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
03 - Pour lemon vinaigrette over salad ingredients and toss gently to coat evenly.
04 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
05 - Refrigerate for at least 30 minutes to allow flavors to meld and develop.
06 - Serve chilled or at room temperature, garnished with additional fresh mint if desired.

# Expert Advice:

01 -
  • Refreshing and vibrant flavor profile featuring fresh mint and lemon.
  • Naturally vegetarian, gluten-free, and dairy-free for inclusive dining.
  • Wholesome ingredients like black-eyed peas and brown rice provide a satisfying bite.
02 -
  • Ensure all vegetables are finely and evenly diced for the best mouthfeel.
  • Note that this recipe contains mustard; double-check all packaged ingredients for potential cross-contamination.
  • The salad serves 4, with each serving containing approximately 265 calories, 10g fat, 36g carbs, and 8g protein.
Return