Black-Eyed Pea-Texmati Rice Salad

* Exported from MasterCook Mac *

Black-Eyed Pea-Texmati Rice Salad

Recipe By : Dean Fearing of The Mansion on Turtle Creek, Dallas, TX
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Holidays
Rice And Grains Salads
Texas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups black eyed peas -- cooked
2 cups texmati rice -- cooked
1 cup tomatoes -- diced
1/2 cup zucchini -- diced
1/2 cup country ham -- diced
1/4 cup shallots -- minced
2 tablespoons garlic -- minced
1/4 cup scallion whites -- minced
2 teaspoons thyme -- chopped
2 tablespoons cilantro -- chopped
2 tablespoons basil -- chopped
2 canned chipotle chilies -- chopped
2 tablespoons malt vinegar
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
salt -- to taste

Combine all ingredients. Mix well. Allow to marinate for at least two
hours.

To Serve: Place 1/4 cup greens on each plate and top with 1/3 cup of
the black eyed pea rice salad.

[Formatted to MasterCook by Terri Law on 8/20/96. Posted by Terri Law
to the MC-Recipe List and others on 12/29/96.]

Chef's Notes: It is an old Southern tradition that black eyed peas,
when eaten on New Year's Day, will bring luck for the new year. This
recipe was presented by Chef Fearing on his weekly cooking segment,
"Dean's Cuisine" on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing
is the Executive Chef of The Mansion on Turtle Creek in Dallas.

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