Healthy Black-Eyed Peas and Rice Salad Recipe
Ladies and gentlemen, step right up and pull up a seat. Today, we’re going to talk about a dish so iconic that you can almost smell it cooking from miles away: Southern Black-Eyed Peas and Rice Salad. This salad is the epitome of southern-style cooking – hearty, comforting, and loaded with flavor.
Now, before you start thinking that this is just another boring salad, let me assure you that it is anything but. With its combination of tender black-eyed peas and fluffy long-grain rice, this salad is both satisfyingly filling and light at the same time. And if that weren’t enough, we’ve added in some color and crunch with the addition of yellow bell peppers, celery, and green onions.
But we don’t stop there. Oh no. We take this salad to the next level by drizzling on a tangy rice vinaigrette dressing that perfectly complements the nutty flavor of the rice and the earthy taste of the black-eyed peas.
This salad isn’t just a side dish – it’s a meal in itself. And with its ability to easily feed a crowd, it’s perfect for hosting family picnics or potlucks with friends. So what are you waiting for? Let’s get started on making this delicious southern classic!
Why You’ll Love This Recipe
Listen up, foodies! I get it – sometimes you’re on the lookout for a new recipe to shake things up in the kitchen. Well, look no further my friends because this Southern Black-Eyed Peas and Rice Salad Recipe is sure to become a household staple.
First off, we’ve got the star of the show: black-eyed peas. Don’t let the name fool you – these little beans pack a punch when it comes to flavor and nutrients. They’re loaded with protein, fiber, and vitamins that your body craves. Plus, black-eyed peas are a Southern staple, so why not indulge in some Southern-style cooking?
But wait, there’s more! We’re also throwing in long-grain rice to create the perfect texture for this salad. It’s not too soft or too hard – it’s just right. And let’s not forget about the other flavorful ingredients we’ll be incorporating. Yellow bell pepper, green onion, and celery add a refreshing crunch while red onion and herbs give an extra zing to your taste buds.
And here’s the best part – this recipe can be served as a side dish or made into a main course by adding ham or ham bone. This means you can whip up a huge portion with ease and enjoy it for multiple meals throughout the week.
So come on, give this recipe a try! Your taste buds will thank you, your body will thank you, and your wallet will thank you for an affordable yet delicious meal on your table. Trust me, you won’t regret indulging yourself with this Southern Black-Eyed Peas and Rice Salad Recipe!
Ingredient List
Here is what you will need to get started with the Southern Black-Eyed Peas and Rice Salad Recipe:
Ingredients:
- 1 and a half cups of long-grain rice
- 3 cups of water
- 1 and a half cups of reduced-sodium chicken broth
- 2 cans of black-eyed peas (15 ounce) drained
- 1 yellow bell pepper – seeded and chopped
- 2 stalks of celery (chopped)
- 1 red onion (finely chopped)
- 4 green onions – sliced diagonally (green parts only)
- 1/4 cup of fresh herbs (optional)
- 1/4 cup of olive oil
- 2 tablespoons of dried black-eyed pea seasoning
- salt to taste
Feel free to use any southern-style meat, such as ham, with a ham hock added for extra flavor. If you’re looking for a vegetarian option, simply remove the meat altogether.
The Recipe How-To
Now, for the exciting part: let’s dive into how to make this delicious Southern Black-Eyed Peas and Rice Salad Recipe. Here are the steps, broken down into sections, to ensure your salad turns out perfectly.
Prep Your Ingredients
Before we begin actually cooking, it’s important to prep all the ingredients. This includes chopping the green onion, celery, and yellow bell pepper. Rinse the canned black-eyed peas well and drain them. Cook the long-grain rice according to package instructions, using a 1:1 ratio of rice to water/ reduced-sodium chicken broth for added flavor.
Combine the Ingredients
In a large mixing bowl, add warm rice and vinaigrette; toss gently to combine. Then mix in drained and rinsed black-eyed peas or field peas, corn, red onion, diced celery, diced yellow bell pepper, chopped fresh parsley or other herbs, and green onions.
Add Salt and Dressing
Add salt to taste as needed. Then add your favorite salad dressing. I suggest a dressing with tangy or sweet flavors that won’t overpower the black-eyed pea or hoppin’ john flavors in the salad.
Serve & Enjoy!
That’s it! The salad comes together quickly and is perfect as a main dish lunch or with grilled meats at dinner. Garnish with some chopped green onions or more herbs before serving for added freshness.
Whether you are from the South or just love Southern-style cuisine-influenced dishes, this Southern Black-Eyed Peas and Rice Salad Recipe is sure to become one of your go-to recipes. It’s fast and easy to make and can be customized to your preference for adding ham bone or ham pieces for more depth of flavor.
Substitutions and Variations
When it comes to crafting the perfect Southern black-eyed peas and rice salad, there’s plenty of room for experimentation. Here are some of my favorite substitutions and variations that you can try out:
– Add some heat: If you’re a fan of spice, consider adding some diced jalapenos or red pepper flakes to the mix. This will give your salad a fiery kick that’s sure to heat things up.
– Swap out the bell pepper: Not a fan of yellow bell pepper? No problem! You can easily swap it out for red or green bell peppers, depending on your taste preferences.
– Mix up the herbs: While this recipe calls for a blend of parsley and thyme, feel free to mix things up with other fresh herbs like basil, rosemary or cilantro. Each herb adds its unique flavor and aroma to the dish.
– Add some protein: Looking for an extra boost of protein? You can add cooked ham or bacon to your black-eyed peas and rice salad. They will add an incredible depth of flavor that pairs well with this southern-style dish.
– Use different rice: Mix things up by using brown basmati rice instead of traditional long-grain rice. It will give your salad a nutty taste and chewy texture that complements the softness of the black-eyed peas.
– Make it a hoppin’ John recipe: Turn this salad into a classic southern Hoppin’ John recipe by cooking the black-eyed peas with ham bone or adding in diced ham. You can also spice it up with some cumin, chili powder and garlic – it’s all about finding your preferred taste.
No matter which substitutions or variations you choose, don’t be afraid to experiment with ingredients and come up with your twist on this classic recipe.
Serving and Pairing
Southern Black-Eyed Peas and Rice Salad is a perfect side dish that complements a wide range of main courses. Its refreshing and light taste makes it an excellent choice for summertime barbecues and picnics. The best way to serve this salad is chilled, so prepare it ahead of time to give your guests something refreshing to enjoy during the hot months.
If you’re looking for a classic taste, serve this salad alongside a traditional Southern-style dish like Hoppin’ John or with ham bone as suggested by many southern families. The smokiness of the ham nicely complements the sweetness of the peas, making for an exquisite contrast. You can also pair this salad with grilled or roasted chicken, pork, or fish. Its versatility allows you to experiment with different protein sources and find your favorite pairing.
The salad’s refreshing taste doesn’t just make it an excellent side dish; it also works well as a light lunch or dinner option on its own. Add some shredded chicken, grilled shrimp, or sliced avocado to make it more filling.
Overall, Southern Black-Eyed Peas and Rice Salad is a versatile dish that you can pair with almost anything. Its light flavor profile makes it perfect for warm weather meals, and its versatility means that you can get creative with your pairings to find your perfect match.
Make-Ahead, Storing and Reheating
When it comes to Southern Black-Eyed Peas and Rice Salad Recipe, a little planning ahead can go a long way in ensuring you have a dish that’s fresh and delicious whenever you’re ready to eat it.
To make ahead, simply store the finished salad in an airtight container and refrigerate until ready to serve. The rice may absorb some of the moisture from the vinaigrette, so you may want to add a bit more before serving to keep it moist and flavorful.
If you need to store leftovers, you can keep your salad in the refrigerator for up to 3-4 days. Just make sure to keep it covered tightly and consume it before it goes bad.
When it’s time to reheat your salad, simply microwave on high for 1-2 minutes until warm. You can also add a splash of water or additional dressing if necessary to help it retain its texture and flavor.
Keep in mind that this recipe is versatile enough that you can make changes as necessary without sacrificing taste or quality. If you find that the texture or flavor isn’t quite what you want it to be after reheating, try adding additional fresh herbs or vegetables for some extra flavor and crunch.
Whether you’re preparing this dish for a potluck, party, or simply ahead of time for an easy weeknight meal, this recipe is perfectly suited for making ahead and storing. So don’t be afraid to get creative with your Black-Eyed Peas and Rice Salad – this dish is truly delicious no matter how it’s served!
Tips for Perfect Results
Cooking a delicious Southern Black-Eyed Peas and Rice Salad might seem easy, but achieving the perfect result requires attention and some tips that will help you get it right every time. Here are some tips that I want to share with you that will make your dish stand out.
First, when cooking the long-grain rice, it is essential to start with warm water or chicken broth that has been brought to a boil. This then reduces the cooking time and helps in ensuring evenly cooked rice. Use a fork for stirring the grains to avoid creating a mushy texture.
Second, while rinsing canned black-eyed peas in water can help remove any dirt bits or debris present from the canning process, avoid soaking them as it can break down their exterior and have them turn mushy during cooking. The reduced-sodium chicken broth adds an incredible depth of flavor.
Third, the timing of tossing all the ingredients together is crucial to guarantee the flavors blend well. Mix all of them in a mixing bowl while they’re still warm from cooking so they soak up as much flavor as possible. You can also add some olive oil while tossing them – this acts as an additional flavoring and can up the dish’s richness.
Fourth, herbs like parsley bring a fresh continental zest to the dish, so it’s always best to sprinkle some on top after it has been plated for presentation purposes; chopped ham with ham hock is a versatile ingredient that can complement its robust flavors in every sense when used albeit sparingly.
Fifth, adjust salt according to taste only after reducing the excess liquid content by draining off thoroughly any unnecessary fluids in the pan – this is important because canned peas are pre-seasoned with salt.
Finally, after you’re done savoring at dinner or lunchtime, don’t hesitate to put leftovers inside an air-tight container placed inside your refrigerator’s lower shelves – this way your Southern Black-Eyed Peas and Rice Salad can last a few days, and the flavors will deepen into each other for an even more robust taste.
FAQ
Before we wrap things up, let me answer some frequently asked questions to make sure you have every piece of information you need to make this dish a success.
What are black-eyed peas called in the South?
The legume known as Vigna unguiculata is often referred to by different names depending on the region. In the northern parts of the United States, the pea is called cowpea, while in the southern regions, it is widely known as black-eyed-pea, pink eye pea, purple hull pea, cream pea, or crowder.
What is traditionally served with black-eyed peas?
Cornbread is a quintessential Southern dish, especially when served alongside black-eyed peas. The traditional recipe includes buttermilk and calls for baking it in cast-iron cookware.
Why do you rinse canned black eyed peas?
When it comes to using canned black-eyed peas in your recipes, be mindful that prolonged cooking times can result in a mushy texture. A quick and easy tip to prepare canned black-eyed peas is to drain and rinse them thoroughly in a colander to remove excess salt and liquid. By following these simple steps, your canned black-eyed peas will be ready to use in your recipe.
What happens if you don t soak black-eyed peas before cooking?
Soaking black eyed peas is not a requirement as they can easily be cooked without it. In fact, dry black eyed peas can be cooked within an hour without the need for soaking. Moreover, if you prefer using a pressure cooker, they will cook even quicker!
Bottom Line
: So there you have it, folks. My perfectly crafted Southern Black-Eyed Peas and Rice Salad recipe that is sure to impress your taste buds and your guests. This dish will be a hit at any gathering or just as a side dish for your family dinners.
Not only is this dish delicious, but it’s also packed with nutritious ingredients like black-eyed peas, rice, herbs, and vegetables that will keep you full and satisfied. It’s the perfect southern comfort food that will make you feel at home wherever you may be.
So why not give this recipe a try? It’s easy to follow, customizable to your liking, and perfect for any occasion. With my helpful tips and tricks, you’ll be able to create a mouth-watering salad that even rivals the famous Hoppin’ John recipe.
And remember, Southern-style cooking is all about love and passion for food. So gather around the table with loved ones, share stories, and enjoy each other’s company over a bowl of Southern Black-Eyed Peas and Rice Salad.
Let me know in the comments how this recipe turned out for you or if you have any questions. I can’t wait to hear back from you!
Southern Black-Eyed Peas and Rice Salad Recipe
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
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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Nutrition
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