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Black-Eyed Peas & Rice Salad

A home-style Black-Eyed Peas & Rice Salad made with Hot Cooked Rice, Cooked Black Eyed Peas, Dijon Style Mustard, and Salt. Serves 8. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 1 1/2 cup
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   (for garnish)

2. 2

   This salad version of the traditional Southern New

3. 3

   Cook the rice and the peas in advance.

4. 4

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

5. 5

   Drizzle 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

   Serve surrounded with radicchio or lettuce.

10. 10

    Peter Kump, "Prodigy Guest Chefs Cookbook" Posted by Karen Mintzias From