Title: Blackeye beans with wild rice and herbs
 Categories: Beans, Rice
      Yield: 16 Servings
 
      1 lb Blackeye beans
      1 c  Cooked wild rice
      1 c  Cooked white rice
      1 lg Tomato; diced
      1    Green bell pepper; diced
      1 c  Whole kernel corn
           Fresh herbs; for garnish

MMMMM--------------------------DRESSING-------------------------------
      3 tb Fresh oregano; chopped
  1 1/2 tb Fresh thyme; chopped
      2 tb White wine vinegar
      3 tb Extra virgin olive oil
    1/2 ts Salt; optional
           Pepper; to taste
 
  Prepare blackeye beans according to dry packaged bean method below.
  Rinse and cover with fresh water.  Bring to a boil and cook 30 to 40
  minutes. Do not overcook. Beans should be firm.
      Prepare dressing by whisking together oregano, thyme, white wine
  vinegar, olive oil, salt and pepper.  Set aside.
      On a platter, combine white and wild rice, tomato, onion, bell
  pepper and corn.  Add cooked blackeyes. Add dressing and toss to
  combine. Season with additional salt and pepper. Garnish with fresh
  herbs. Serve immediately. Makes 16 3/4 cup servings.
  
  DRY BEAN PREPARATION METHOD -  Rinse beans well.  In a saucepan, cover
  beans with water at least 2 inches above the beans and bring to a
  boil over high heat.  Simmer for 5 to 10 minutes. Turn off heat and
  let stand at least one hour before proceeding with recipe.
  
  mcRecipe 23Au96 patH