cooking · Dinner · Lunch

Black Eyed Peas and Artichoke Rice Salad

Getting ready for the weekend has lately meant making a new salad to take with us on our adventures. I took the basis of the previous rice salad I made and changed it a bit. I didn’t make a salad last week for after our weekend hike and Kirk was “where is lunch!?!”…learned my lesson indeed!

This recipe is vegan friendly and carries well (no mayo!). On the marinated artichokes – I buy those in the super large jar at Costco. They last for nearly forever if kept chilled.

Black Eyed Peas and Artichoke Rice Salad


1 cup long grain rice

2 cups water

1 15-ounce can black-eyed peas, rinsed and drained

1 cup marinated artichokes, drained and chopped

2 Tbsp extra virgin olive oil

1/4 cup apple cider vinegar

1 Tbsp agave sweetener (or honey)

1/4 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp dried diced garlic

1 tsp dry parsley


In a heavy saucepan bring the water to a boil, add the rice, stir well, cover tightly and let cook on low for 20 minutes. Fluff up and let cool for a few minutes.

In a small bowl whisk the olive oil, vinegar and seasonings together. Toss the dressing with the artichokes, peas and rice. Let chill for a couple of hours.

Serves 4.


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