Black-Eyed Pea and Lima Bean Salad

  • Yield: 10 servings


1cup instant rice
1-- (10-ounce) package frozen baby lima beans
3-- (15-ounce) cans black-eyed peas, drained, rinsed
1medium red bell pepper, chopped
3tablespoons chopped fresh parsley
2tablespoons fresh squeezed lemon juice
1tablespoon extra-virgin olive oil
1tablespoon Dijon mustard
1teaspoon sugar
-- Salt and freshly ground pepper to taste


  1. Cook the rice using package directions; cool.  Cook the lima beans using package directions; drain.
  2. Combine the rice, lima beans, peas, red pepper, parsley, lemon juice, olive oil, mustard, sugar, salt and pepper in a large bowl; mix well.  Serve at room temperature.


Recipe reprinted with permission from The Junior League of Knoxville’s Dining in the Smoky Mountain Mist (The Junior League of Knoxville, TN., 1995).

blog comments powered by Disqus
%d bloggers like this: