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).