Black-Eyed Peas and Rice Salad

Yields:	8 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	40 minutes

Be the first to add a photo of this recipe!

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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

del.icio.us

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!

Reviewed by mdlstone

Recent Reviews