Black-Eyed Peas & Rice Salad
Submitted by eleets
Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minCooked black-eyed peas and rice tossed in a sharp Dijon vinaigrette with minced onion, garlic, grated carrot, and fresh chives, served at room temperature on a bed of radicchio or lettuce. This is a make-ahead salad that actually gets better overnight as the grains and peas soak up the dressing.
The vinaigrette comes together by whisking Dijon mustard, salt, pepper, and red wine vinegar until dissolved, then drizzling in extra-virgin olive oil while whisking to form an emulsion. The mustard isn’t just flavor here. It acts as an emulsifier, binding the oil and vinegar into a creamy, stable dressing that won’t separate on the plate.
Toss the rice and peas with the vinaigrette while the rice is still hot. Warm grains absorb dressing far more effectively than cold ones. The starch on the surface of hot rice acts like a sponge, pulling in the vinaigrette so the flavor goes all the way through rather than just coating the outside.
The raw vegetables and herbs go in after the initial toss. Minced onion, garlic, grated carrot, and chives or parsley add crunch, color, and fresh flavor that balance the starchy, earthy base.
Bring this to room temperature before serving. Cold rice salads taste muted. Room temperature lets every flavor come forward.
Kitchen Tips
- Cook the rice slightly on the firm side. Mushy rice turns to paste when tossed with vinaigrette.
- The salad can be refrigerated a full day ahead. Pull it out 30 minutes before serving to take the chill off.
- Use freshly cooked (not canned) black-eyed peas if you can. They hold their shape better and have a cleaner flavor.
- Radicchio cups make a beautiful and slightly bitter base that complements the earthy peas. Boston lettuce works for a milder presentation.
Variations
- Southern New Year’s: Add diced ham and a splash of hot sauce for a Hoppin’ John-inspired salad.
- Mediterranean: Swap the chives for fresh mint and add crumbled feta and halved cherry tomatoes.
- Grain swap: Use quinoa or farro instead of rice for a chewier, more nutritious base.
Ingredients
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.
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