Black-Eyed Pea and Rice Salad

Yield: 8 (1-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 7%
  • Fat: 1.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 11.3g
  • Carbohydrate: 42.7g
  • Fiber: 2.6g
  • Cholesterol: 7mg
  • Iron: 0.0mg
  • Sodium: 465mg
  • Calcium: 0.0mg


  • 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


  1. 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.
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