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Black-Eyed Peas And Rice Salad

Black-Eyed Peas And Rice Salad comes together with Hot Cooked Rice, Salt, Red Wine Vinegar, and Extra Virgin Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 3 cup
• 1 tsp
• 3 tbsp
• 3/4 cup

Method (preview)

1. 1

   This salad version of the traditional Southern New

2. 2

   Allow it to come to room temperature before serving.

3. 3

   COOK THE RICE AND THE PEAS in advance.

4. 4

   PREPARE THE VINAIGRETTE: WHISK

5. 5

   THE MUSTARD, salt, pepper and vinegar until dissolved.

6. 6

   Dribble in the oil while whisking.

7. 7

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

8. 8

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

9. 9

   Bring to room temperature before serving.

10. 10

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

11. 11

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