Rice and black eyed pea salad recipe

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  • Serves 4
  • 15mins to prepare and 25mins to cook, plus 10mins for chilling
  • 330 calories / serving
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Rice & Black Eyed Pea Salad Knor TESCO

Give this light and summery black eyed pea salad a try. This tasty bean salad is perfect for those relaxed summer lunches.

Heat 1 tablespoon oil in a large saucepan over medium heat and cook the rice, stirring frequently for 2 minutes or until golden. Stir in garlic and cook 1 minute.

Add 500ml of water and Knorr Stock Cube and bring to a boil over high heat. Reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Turn rice onto shallow tray and spread evenly. Chill for 10 minutes.

Meanwhile, stir remaining ingredients with the rice. Serve at room temperature or chilled. Garnish, if desired, with chopped fresh mint or coriander.

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  • Ingredients

  • 3tbsp vegetable oil
  • 200g (7oz) long grain rice
  • 1 clove garlic, peeled and chopped
  • 1 Knorr Chicken Stock Cube
  • 400g (13oz) black-eyed peas, drained and rinsed
  • 55g (2oz) pitted ripe olives
  • 1 medium red pepper diced
  • 5 salad onions, sliced
  • 1 pinch black pepper
  • 2tbsp lime juice
  • 55g (2oz) crumbled feta cheese
  • For garnishing

  • 1tbsp fresh mint or coriander, chopped (optional)
  • 1tbsp fresh coriander, chopped (optional)
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  • Energy 1361kj 330kcal 16%
  • Fat 15g 21%
  • Saturates 4g 20%
  • Sugars 4g 4%
  • Salt 2.8g 47%

of the reference intake
Carbohydrate 36.9g Protein 12.6g Fibre 8g

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