Title: Black-eyed pea, green pea and rice salad
 Categories: Main, Dish
      Yield: 5 Servings
 
      1 c  Carrot; diced, 1/4"
      1 c  Peas
    1/2 c  Lemon juice
      2 tb Water
      2 tb Mustard
      1 tb Tabasco sauce
      1 cn Blackeyed peas
  1 1/2 c  Rice; uncooked
    1/2 c  Celery; diced, 1/4"
    1/2 c  Green onion
    1/2 c  Onions; diced
      1 tb Parsley
      1 ts Thyme
 
  Cook rice. Cool as much as possible before combining.
  
  Bring medium saucepan half full of water to a boil. Add carrots and
  boil, uncovered for 2 minutes. Add peas and boil for 1 minutes. Drain
  and rinse with cold water. Set aside.
  
  Whisk lemon, water, mustard and hot pepper sauce in large bowl until
  well-blended. Add black-eyed peas, cooked rice, carrots, peas, celery,
  onion, parsley and thyme. Mix well. Let stand at least 20 minutes.
  
  Per serving: 377.9 calories, 1.4g fat (3.2% calories from fat), 14.8g
  protein, 77.7g carbohydrate, 0mg cholesterol, 174mg sodium
  
  Recipe