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Black-Eyed Peas and Rice Salad

Yields:8 servings
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Recipe Cooking TimePreparation20 minutes
Cooking20 minutes
Ready In40 minutes
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Ingredients

3 cups rice hot cooked
1 1/2 cups black-eyed peas cooked
1 tablespoon dijon mustard
1 teaspoon salt or to taste
1 x black pepper freshly ground, to taste
3 tablespoons red wine vinegar
3/4 cup olive oil, extra-virgin
1 medium onion minced
1 each garlic clove
1 large carrot and grated
1/4 cup chives or parsley, fresh, minced
1 head radicchio or boston lettuce, for garnish

Directions

Can be prepared a day ahead and stored in the refrigerator.

Allow it to come to room temperature before serving.

Cook the rice and the peas in advance.

VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved.

Drizzle in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.

Mix in the onion, garlic, carrot and chives or parsley.

Bring to room temperature before serving.

Serve surrounded with radicchio or lettuce.

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mdlstone

Member Review

*****

Tassajara Bread, Basic

Best way to make bread that is light and wonderful. The secret is in creating the "sponge" first and not adding the oil and salt until later. You will love this recipe!

 
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