Oblique view of white porcelain plate filled with a Looking for a simple salad recipe that packs all the protein that you need? Black Rice & Pea Salad and with silverware sitting to the right. More vinaigrette in a mason jar is the rear left.

Black Rice and Pea Salad with Red Wine Vinaigrette

  • Author: Raquel Smith
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 3 as a meal, 4-5 as a side 1x


This fresh spring salad recipe with black rice, English shelling peas, radishes, carrots, greens, and red wine vinaigrette makes a perfect weeknight meal.



For the salad:

  • 1 cup uncooked black rice*
  • 45 cups lightly packed salad greens
  • 2 medium carrots, shaved
  • 2 ounces (about 4 whole) radishes, sliced thin
  • 1 cup shelled English shelling peas (about 34 handfuls whole peas)

For the red wine vinaigrette:

  • 2 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon lime juice
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon honey
  • 1 tablespoon minced shallot


  1. Cook the rice according to package directions. Cool completely.
  2. Place the salad greens in a large bowl and top with the rice, then the carrots, radishes, and peas.
  3. Combine all the dressing ingredients in a measuring cup. Stir well with a spoon until the honey is dissolved. Pour over the salad (you may have a bit left over) and serve.


*If you do not have time to cook the rice and let it cool on its own, it is okay to spread the warm rice on a baking sheet and freeze it for 10-15 minutes before serving.

  • Category: Dinner