Black-Eyed Peas & Rice Salad

Ingredients

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

How To Make

  • 1
    Can be prepared a day ahead and stored in the refrigerator.
  • 2
    Allow it to come to room temperature before serving.
  • 3
    Cook the rice and the peas in advance.
  • 4
    VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved.
  • 5
    Drizzle in the oil while whisking.
  • 6
    Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.
  • 7
    Mix in the onion, garlic, carrot and chives or parsley.
  • 8
    Bring to room temperature before serving.
  • 9
    Serve surrounded with radicchio or lettuce.

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