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All public Recipes -> Main Dish -> Southern Black-Eyed Peas and Rice Salad
Southern Black-Eyed Peas and Rice Salad
| Description: | Black-eyed peas, rice, corn and bell peppers make this the perfect southern dish. | |
| Time: | 35 min (15 min to prepare, 20 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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2 can (14 1/2 ounces each) reduced-sodium chicken broth 1/4 cup water 1 cup uncooked long-grain rice 1 can (16 ounces) black-eyed peas, drained and rinsed 1 cup red and/or yellow bell pepper, diced 1 cup celery, thinly sliced 3/4 cup green onion, thinly sliced 1/2 cup bottled herb or low-fat Italian vinaigrette salad dressing |
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| Directions: | ||
| 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. | ||
| Notes: | ||
| Nutritional Information Per Serving: Calories 241; Total... | ||
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