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Black-Eyed Peas & Rice Salad

Black-Eyed Peas & Rice Salad is built on Hot Cooked Rice, Red Wine Vinegar, and Extra Virgin Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 3 cup
• 3 tbsp
• 3/4 cup

Method (preview)

1. 1

   Cook the rice and the peas in advance.

2. 2

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

3. 3

   Drizzle in the oil while whisking.

4. 4

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

5. 5

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

6. 6

   Bring to room temperature before serving.

7. 7

   Serve surrounded with radicchio or lettuce.