Black Eyed Pea and Rice Salad

Western.Chefs's picture

Jan. 10, 2012


Black eyed peas/One 16 ounce can black eyed peas, drained 2 Cup (32 tbs) , cooked, drained and rinsed
Thinly sliced green onions 1/2 Cup (8 tbs)
Chopped celery 1/2 Cup (8 tbs)
Chopped parsley 1/4 Cup (4 tbs)
Chopped pimiento 2 Tablespoon
Olive oil 1/4 Cup (4 tbs)
Red wine vinegar 1/4 Cup (4 tbs)
Worcestershire sauce 1 Teaspoon
Salt 1/2 Teaspoon
Grated orange peel 1/2 Teaspoon
Tabasco sauce 1/4 Teaspoon
Lettuce 1
Orange slices 4 (for garnish)
Ripe olives 4 (for garnish)



1. Take a bowl and add rice, peas, and combine them well by stirring. Stir in celery, onions, pimiento and parsley and mix them well.

2. Stir in Olive oil, red wine vinegar, Worcestershire sauce, salt, orange peel and Tabasco sauce and mix well.

3. Cover the mixture and chill it for an hour to 24 hours.


4. Spoon the salad on lettuce and serve after garnishing with olives and orange slices.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1899Calories from Fat 564

 % Daily Value*

Total Fat 64 g98.5%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 1500 mg62.5%

Total Carbohydrates 256 g85.3%

Dietary Fiber 46 g184%

Sugars 31 g

Protein 87 g174%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet