Black-Eyed Salad


Rate this Recipe: 

No votes yet


2 cups cooked rice, hot
1 can (16 ounces) black-eyed peas
1/2 cup vinaigrette of your choice
8 ounces sliced cooked sausage
1 cup chopped raw carrots
1/2 cup chopped celery
1 small onion, minced
1/4 cup chopped fresh parsley


While rice is still hot, combine with peas and vinaigrette and allow to stand for several hours. Add the remaining ingredients, toss it well, and serve.

Cooking & Recipes


Makes 6 to 8 servings.

Add new comment

Free Almanac Newsletters

Weather, sky watch, gardening, recipes, good deals, and everyday advice!