Black-Eyed Pea and Rice Salad



8 (1-cup) servings.

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 233
Caloriesfromfat 7 %
Fat 1.9 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11.3 g
Carbohydrate 42.7 g
Fiber 2.6 g
Cholesterol 7 mg
Iron 0.0 mg
Sodium 465 mg
Calcium 0.0 mg


3 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces Canadian bacon, coarsely chopped
2 (15-ounce) cans black-eyed peas, drained
1 (10-ounce) package frozen turnip greens, thawed
1 1/2 cups long-grain rice, uncooked
1 tablespoon drained, minced hot peppers in vinegar


Combine first 8 ingredients in a large saucepan. Bring to a boil; stir in rice. Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed. Add minced hot peppers; toss well. Serve warm or chilled.

Cooking Light The Lazy Gourmet,

Oxmoor House

January 1997
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