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Black-eyed Peas And Rice Salad

A home-style Black-eyed Peas And Rice Salad made with Hot Cooked Rice, Cooked Black Eyed Peas, Frozen Black Eyed Peas, Dijon Style Mustard, and T Salt Freshly Ground Pepper. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• 3 cup
• 1 1/2 cup
• 10 oz
• 1 tbsp
• 1
• 3 tbsp
• 3/4 cup
• 1
• 1
• 1
• 1/4 cup
• 1 head

Method (preview)

1. 1

   Allow it to come to room temperature before serving.

2. 2

   COOK THE RICE AND THE PEAS in advance.

3. 3

   PREPARE THE VINAIGRETTE: WHISK

4. 4

   THE MUSTARD, salt, pepper and vinegar until dissolved.

5. 5

   Dribble in the oil while whisking.

6. 6

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

7. 7

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

8. 8

   Bring to room temperature before serving.

9. 9

   This dish can be prepared a day ahead and refrigerated, covered.

10. 10

    Place in a bowl and surround with lettuce leaves; serve at room temperature.