black-eyed peas & rice salad

Name: Black-Eyed Peas & Rice Salad
Ingredients: 3 cup(s) hot, cooked rice; 1.5 cup(s) black-eyed peas, cooked; 1 tablespoon(s) dijon mustard; 1 teaspoon(s) salt; - pepper, freshly ground; 3 tablespoon(s) red wine vinegar; 3/4 cup(s) extra virgin olive oil; 1 - onion, minced, medium; 1 - garlic clove, minced; 1 large carrot, peeled and grated; 1/4 cup(s) chives, minced; 1 - boston lettuce

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Ingredients

3 cups hot, cooked rice
1.5 cups black-eyed peas, cooked
1 tablespoon dijon mustard
1 teaspoon salt
- pepper, freshly ground
3 tablespoons red wine vinegar
3/4 cup extra virgin olive oil
1 - onion, minced, medium
1 - garlic clove, minced
1 large carrot, peeled and grated
1/4 cup chives, minced
1 - boston lettuce

How To Make black-eyed peas & rice salad

Step 1

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

Step 2

Allow it to come to room temperature before serving.
Step 3

Cook the rice and the peas in advance.
Step 4

VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved.
Step 5

Drizzle in the oil while whisking.
Step 6

Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.
Step 7

Mix in the onion, garlic, carrot and chives or parsley.
Step 8

Bring to room temperature before serving.
Step 9

Serve surrounded with radicchio or lettuce.
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