You are here: Home » Recipes » Black-Eyed Pea and Lima Bean Salad Black-Eyed Pea and Lima Bean Salad Recipe by Favorite Recipes Press Yield 10 servings This makes a great side dish for a tailgate party. PrintEmail Ingredients 1 cup instant rice1 -- (10-ounce) package frozen baby lima beans3 -- (15-ounce) cans black-eyed peas, drained, rinsed1 medium red bell pepper, chopped3 tablespoons chopped fresh parsley2 tablespoons fresh squeezed lemon juice1 tablespoon extra-virgin olive oil1 tablespoon Dijon mustard1 teaspoon sugar -- Salt and freshly ground pepper to taste Instructions Cook the rice using package directions; cool. Cook the lima beans using package directions; drain. 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).