black-eyed peas & rice salad
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Ingredients For black-eyed peas & rice salad
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3 chot, cooked rice
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1/4 cchives, minced
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1 lgcarrot, peeled and grated
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1garlic clove, minced
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1onion, minced, medium
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3/4 cextra virgin olive oil
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3 Tbspred wine vinegar
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pepper, freshly ground
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1 tspsalt
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1 Tbspdijon mustard
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1.5 cblack-eyed peas, cooked
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1boston lettuce
How To Make black-eyed peas & rice salad
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1Can be prepared a day ahead and stored in the refrigerator.
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2Allow it to come to room temperature before serving.
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3Cook the rice and the peas in advance.
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4VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved.
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5Drizzle in the oil while whisking.
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6Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.
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7Mix in the onion, garlic, carrot and chives or parsley.
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8Bring to room temperature before serving.
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9Serve surrounded with radicchio or lettuce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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