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  Recipe Home » Salads » Black-Eyed Peas & Rice Salad
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  Black-Eyed Peas & Rice Salad
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 244
Ingredients:
3 cup Hot cooked (boiled) rice
1 1/2 cup Cooked black-eyed peas =OR=-
10 oz -Frozen black-eyed peas (cooked according to package directions)
1 tbsp Dijon-style mustard
1 tsp Salt (or to taste)
Freshly ground pepper
3 tbsp Red wine vinegar
3/4 cup Extra-virgin olive oil (or part safflower oil)
1 medium Onion, minced
1 Garlic clove, minced
1 large Carrot, peeled and grated
1/4 cup Minced chives or parsley
1 Head of radicchio =OR=- Boston lettuce (for garnish)
Instructions:
This salad version of the traditional Southern New Year's dish called
Hoppin' John can be prepared a day ahead and stored in the
refrigerator. Allow it to come to room temperature before serving.
COOK THE RICE AND THE PEAS in advance. PREPARE THE VINAIGRETTE: WHISK
THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the
oil while whisking. Toss the black-eyed peas and the rice with the
vinaigrette until everything is nicely coated. Mix in the onion,
garlic, carrot and chives or parsley. Bring to room temperature
before serving. This dish can be prepared a day ahead and
refrigerated, covered. Place in a bowl and surround with lettuce
leaves; serve at room temperature.
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