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Southern Black-Eyed Peas and Rice Salad
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 min
- Yield
- 6.00 serving(s)
Categories
- Salad
Cuisine
- Southern
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Celery — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Southern Black-Eyed Peas and Rice Salad brings together 14 1/2 ounces each reduced-sodium chicken broth, 1/4 cup water, 1 cup uncooked long-grain rice in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 14 1/2 ounces each reduced-sodium chicken broth
- 1/4 cup water
- 1 cup uncooked long-grain rice
- 16 ounces drained and rinsed black-eyed peas
- 1 cup diced red and yellow bell pepper
- 1 cup celery, thinly sliced
- 3/4 cup green onion, thinly sliced
- 1/2 cup bottled herbs or 1/2 cup low-fat Italian vinaigrette dressing
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Instructions
Bring the broth and 1/4 cup of water to a boil in a medium saucepan over a high heat. Stir in the rice and cover the pan, reduce the heat to medium-low and simmer gently for about 20 minutes or until rice is tender and the broth is absorbed. Combine the black-eyed peas, bell pepper, celery and green onions in a large mixing bowl. Add the warm rice and the vinaigrette and toss gently to combine. Serve immediately or cool and serve at room temperature.
Nutritional Information Per Serving: Calories 241; Total Fat 7 g; Cholesterol 0 mg; Sodium 873 mg; Carbohydrate 38 g; Fiber 3g; Protein 8g.
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