Black-Eyed Pea, Green Pea, and Rice Salad

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This is sort of a free-form salad version of hoppin’ John, the Carolina low-country dish of black-eyed peas and rice. We’ve added green peas and left out the smoked pork. For this salad, we prefer frozen black-eyed peas to the canned ones. Because frozen peas are fresh peas that have been flash-frozen, while canned peas are reconstituted dried peas, the frozen are firmer and have a less starchy taste.


  • cups water
  • 1 package (10 ounces) frozen black-eyed peas
  • 1 cup long-grain white rice
  • 1 cup diced (¼ inch) carrots
  • 1 cup fresh or frozen tiny green peas, thawed if frozen


    • Heat water to a boil in a medium saucepan. Stir in the black-eyed peas, cover, and cook over medium-low heat until tender but not soft, about 40 minutes. Drain and rinse with cold water. Set aside.
    • Meanwhile, cook the rice in a large pot of boiling salted water, as you would cook pasta. When tender, usually 13 to 15 minutes, drain well and cool to room temperature.
    • Heat a medium saucepan half filled with water to a boil. Stir in the carrots and boil, uncovered, for 2 minutes. Immediately add the green peas to the carrots and boil, uncovered, 1 minute. Immediately drain and rinse with cold water. Set aside.
    • Whisk the oil, lemon juice, water, mustard, hot pepper sauce, and salt until blended. Set aside.
    • Combine the black-eyed peas, rice, carrots, peas, celery, onion, bell pepper, parsley, and thyme, if using, in a large serving bowl. Add the dressing and a generous grinding of black pepper and toss to blend. Let stand 20 minutes before serving. Taste and add more lemon juice, salt, or pepper, if needed. Serve at room temperature.