clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

African Soul Rice Salad with Crispy Collards




  • 1 cup basmati, cooked and cooled or 3 cups cooked rice (you can also use another long-grain rice if preferred)
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups water
  • 2 scallions, cut thin on the diagonal (trimmed; use white and all green parts)
  • 3/4 cups combination of diced red, green, and yellow bell peppers (seeded)
  • 1 cup cooked, of basic black-eyed peas, not mushy & no salt added (you can also use a 14 oz can that has been drained and rinsed)

Crispy Collards

  • 1 packed cup of collards, washed stemmed, and sliced into thin ribbons
  • 2 teaspoons of grape seed oil
  • A pinch each of salt and pepper

Soumbala Vinaigrette

  • 3 tablespoons rice vinegar
  • 3 tablespoons roasted peanut oil or another oil of choice
  • 1 1/2 teaspoon of soumbala or netetou powder (may substitute maggi or soy sauce)
  • 1 lemon, juiced
  • 2 teaspoons honey or maple syrup
  • 2 cloves garlic, pressed or minced
  • 2-inch piece fresh ginger root, peeled and minced (1 tablespoon)
  • Generous pinch of crushed red pepper flakes (may substitute hot sauce)
  • 1/8 teaspoon kosher salt




  1. Make the rice: Rinse rice until the water runs clear, then soak in cold water for at least 20-30 minutes.  After the rice has soaked, drain it. Add 2 tablespoons of oil to a  wide-bottomed pot add rice and stir to coat all the grains. Add ½ teaspoon of salt, and 1 ½ cup of water, and bring to a boil. Cover, reduce the heat and simmer for 8 to 10 minutes. Remove from the heat and let it sit, covered, for 2-3 minutes more. Fluff with a fork and spread to let cool on a sheet pan or baking sheet. Makes 3 cups of cooked rice.
  2. Crispy Collards: Preheat oven to 300°0 Make sure collards are dry, add to a large bowl, and toss with 2 teaspoons of olive oil and sea salt. Spread collards out on a large baking sheet or sheet pan. Bake for 15-20 minutes, until the collards are crisp. Let cool. Best served immediately.
  3. Make the vinaigrette: In a small bowl, whisk together the vinegar, lemon juice, peanut oil, honey, teaspoons of soumbala, garlic, ginger,  red pepper, and salt. Set aside.
  4. Make the salad: Place salad ingredients and rice in a large bowl and gently toss and drizzle with the vinaigrette. Gently toss, top with collards, and serve. Fantastic served right away and even the next day!
  • Prep Time: 20
  • Cook Time: 15
  • Category: Sides
  • Cuisine: African-inspired