Black-Eyed Peas & Rice Salad

* Exported from MasterCook *

BLACK-EYED PEAS & RICE SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Appetizers
Rice Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas
1 tb Dijon-style mustard
1 t Salt (or to taste)
Freshly ground pepper
3 tb Red wine vinegar
3/4 c Extra-virgin olive oil
1 md Onion, minced
1 ea Garlic clove, minced
1 lg Carrot, peeled and grated
1/4 c Minced chives or parsley
1 ea Head of radicchio
-ÿÿBoston lettuce
-(for garnish)

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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