Black-eyed peas and rice salad
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Black-eyed peas and rice salad
  Peas    Rice    Salad  
Last updated 6/12/2012 1:09:07 AM. Recipe ID 35918. Report a problem with this recipe.
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      Title: Black-eyed peas and rice salad
 Categories: Salad
      Yield: 8 Servings
 
      3 c  Hot cooked (boiled) rice
  1 1/2 c  Cooked black-eyed peas
      1 tb Dijon-style mustard
      1 ts Salt (or to taste)
           Freshly ground pepper
      3 tb Red wine vinegar
    3/4 c  Extra-virgin olive oil
      1 md Onion; minced
      1    Clove garlic; minced
      1 lg Carrot; peeled and
           -grated
    1/4 c  Minced chives or parsley
      1    Head Radicchio or Boston
           -lettuce (for garnish)
 
  Date: Sat, 20 Apr 96 07:59:07 PDT
  
  From: eboyd@shentel.net 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.
  
  VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until
  dissolved. Drizzle 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.
  
  Serve surrounded with radicchio or lettuce.
  
  Peter Kump, "Prodigy Guest Chefs Cookbook". Posted by Karen Mintzias.
  
  MM-RECIPES@IDISCOVER.NET
  
  MEAL-MASTER RECIPES LIST SERVER
  
  MM-RECIPES DIGEST V3 #112
  




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Recipe ID 35918 (Apr 03, 2005)

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