Black-Eyed Pea and Lima Bean Salad

  • Yield 10 servings

This makes a great side dish for a tailgate party.


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



Get every new post delivered to your Inbox.

Join 262 other followers