Black-eyed Pea and Texmati Rice Salad

Black-eyed Pea and Texmati Rice Salad Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

The Black-eyed Pea and Texmati Rice Salad is a vibrant and flavorful dish that combines the earthy goodness of black-eyed peas with the nutty aroma of Texmati rice. This salad is a celebration of textures and flavors, featuring a medley of fresh vegetables, herbs, and a tangy dressing that brings it all together. Perfect for picnics, potlucks, or a nutritious family dinner, this recipe is not only delicious but also packed with health benefits. Its origins and the combination of ingredients make it a unique dish that stands out in any meal setting.

History

The recipe for Black-eyed Pea and Texmati Rice Salad is a fusion of Southern American and Mediterranean cuisines. Black-eyed peas are a staple in Southern cooking, often served as a symbol of good luck for the New Year, while Texmati rice, a type of basmati rice grown in Texas, brings an exotic and aromatic twist to the dish. The addition of Mediterranean elements like olive oil, lemon juice, and fresh herbs reflects the growing trend of incorporating diverse, healthful ingredients into traditional recipes. This dish represents a culinary crossroads where different cultures and flavors meet, creating a modern classic that's both nutritious and comforting.

Ingredients

2 cups cooked black-eyed peas
2 cups cooked Texmati rice
1 cup diced tomatoes
0.5 cup diced zucchini
0.5 cup diced country ham
0.25 cup minced shallots
2 tbsp minced garlic
0.25 cup minced scallion whites
2 tsp chopped thyme
2 tbsp chopped cilantro
2 tbsp chopped basil
2 canned chipotle chiles, chopped
2 tbsp malt vinegar
2 tbsp lemon juice
0.33 cup extra virgin olive oil
salt, to taste

How to prepare

Combine all the ingredients.
Mix them well.
Allow them to marinate for at least two hours.
To serve: place 0.25 cup of greens on each plate and top with 0.33 cup of the black eyed pea rice salad.

Variations

For a vegan version, omit the country ham and add avocado or roasted sweet potatoes.
Add a crunch by including chopped nuts like almonds or walnuts.
For a Mediterranean twist, incorporate feta cheese and olives.

Cooking Tips & Tricks

To maximize the flavors and textures in this salad, consider the following tips:

- Use freshly cooked black-eyed peas for the best taste and texture, but canned peas can be a convenient alternative if time is short.

- Rinse the Texmati rice thoroughly before cooking to remove excess starch, ensuring the grains are fluffy and separate.

- Allow the salad to marinate for at least two hours before serving to let the flavors meld together beautifully.

- For an extra flavor boost, consider grilling the zucchini and shallots before adding them to the salad.

- Adjust the amount of chipotle chiles based on your preferred spice level.

Serving Suggestions

This salad can be served on a bed of fresh greens such as arugula or spinach for added nutrition and color. It also pairs well with grilled chicken, fish, or tofu for a complete meal.

Cooking Techniques

The key technique in this recipe is marinating, which allows the flavors to deepen and meld together. For best results, ensure all ingredients are well combined and let the salad sit in the refrigerator for the recommended time.

Ingredient Substitutions

Quinoa can be used in place of Texmati rice for a gluten-free option.

- Apple cider vinegar or red wine vinegar can substitute for malt vinegar for a different acidity profile.

- Black beans can replace black-eyed peas for a Southwestern variation.

Make Ahead Tips

This salad can be made up to two days in advance, making it perfect for meal prep. Store it in an airtight container in the refrigerator until ready to serve.

Presentation Ideas

Serve the salad in a large, clear bowl to showcase the colorful ingredients. Garnish with extra herbs and a lemon wedge for a fresh, appealing look.

Pairing Recommendations

Pair this salad with a crisp, dry white wine such as Sauvignon Blanc or a light-bodied Pinot Noir to complement its flavors.

Storage and Reheating Instructions

This salad is best enjoyed cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to three days. It is not recommended to freeze this dish.

Nutrition Information

Calories per serving

A serving of this salad contains approximately 250 calories, making it a nutritious and low-calorie option for those monitoring their intake.

Carbohydrates

This salad is a good source of complex carbohydrates, primarily from the black-eyed peas and Texmati rice. A serving contains approximately 45 grams of carbohydrates, providing energy and fiber. The fiber in the peas helps regulate blood sugar levels and promotes digestive health.

Fats

The salad contains healthy fats, mainly from the extra virgin olive oil, which is rich in monounsaturated fats. These fats are beneficial for heart health. Each serving has about 10 grams of fat, contributing to the dish's satiety and flavor.

Proteins

Black-eyed peas are an excellent source of plant-based protein, making this salad a great option for vegetarians and meat-eaters alike. Each serving provides roughly 8 grams of protein, essential for muscle repair and growth.

Vitamins and minerals

This dish is packed with vitamins and minerals, including vitamin C from the tomatoes and lemon juice, vitamin A from the zucchini, and various B vitamins from the black-eyed peas. It's also a good source of iron and calcium, contributing to overall health and well-being.

Alergens

This recipe is free from common allergens such as gluten, nuts, dairy, and shellfish, making it suitable for people with various dietary restrictions.

Summary

Overall, the Black-eyed Pea and Texmati Rice Salad is a nutritious dish that provides a balanced mix of carbohydrates, proteins, and healthy fats, along with essential vitamins and minerals. It's a heart-healthy, diabetic-friendly, and allergen-free option that doesn't compromise on flavor.

Summary

The Black-eyed Pea and Texmati Rice Salad is a versatile, nutritious, and flavorful dish that celebrates the fusion of different culinary traditions. With its combination of wholesome ingredients, it offers a range of health benefits and caters to various dietary needs. Whether you're looking for a hearty side dish or a light main course, this salad is sure to satisfy.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Black-eyed Pea and Texmati Rice Salad. It was a warm summer day, and I was rummaging through my old recipe box, looking for something new and exciting to try. As I shuffled through the index cards, newspaper clippings, and handwritten notes, my eyes landed on a faded, yellowed piece of paper tucked away in the back of the box.

The title at the top read "Black-eyed Pea and Texmati Rice Salad", and below it was a list of ingredients and instructions written in a neat, cursive script. I had never heard of such a dish before, but something about the combination of flavors and textures intrigued me. I immediately set to work gathering the necessary ingredients and preparing the salad.

As I chopped and stirred, I couldn't help but wonder where this recipe had come from. Who had first thought to combine black-eyed peas and Texmati rice in such a unique and delicious way? I imagined a wise old cook passing down this recipe through generations, each family adding their own twist to make it their own.

I finished assembling the salad and took a small taste. The flavors exploded in my mouth - the earthy black-eyed peas, the nutty Texmati rice, the tangy vinaigrette dressing. It was unlike anything I had ever tasted before, and I knew I had stumbled upon a true gem.

Over the years, I have made this Black-eyed Pea and Texmati Rice Salad countless times, each time with a new story or memory attached. I have shared it with friends and family, bringing it to potlucks and picnics, always met with rave reviews and requests for the recipe.

One day, I decided to do a bit of research to try and uncover the origins of this mysterious dish. I scoured cookbooks, websites, and old recipe collections, but I couldn't find a single mention of Black-eyed Pea and Texmati Rice Salad anywhere. It seemed as though this recipe was truly a hidden gem, passed down through the ages by word of mouth.

I reached out to my friends and family, hoping someone might have a clue as to where this recipe came from. My sister mentioned that she had once heard our great-grandmother mention a similar dish, but she couldn't remember the exact details. My neighbor claimed to have tried a similar salad at a potluck many years ago, but she couldn't recall who had made it.

The mystery only deepened, but I didn't mind. I liked the idea of this recipe being a well-kept secret, known only to a select few who had stumbled upon it by chance. It added to the allure and magic of the dish, making it feel even more special and cherished.

As I sit here now, reflecting on the journey that led me to discover Black-eyed Pea and Texmati Rice Salad, I am grateful for the sense of curiosity that sparked my interest all those years ago. It led me to uncover a hidden treasure, a recipe that has brought joy and flavor to my kitchen time and time again.

I may never know the true origins of this dish, but that's okay. Some recipes are meant to remain a mystery, passed down through the generations with love and care. And as long as I have my trusty recipe card and the memories of all the times I've shared this salad with others, that's all I need to keep the tradition alive for years to come.