Black-eyed peas & rice salad Recipe

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Black-eyed peas & rice salad

Artist:	_	Yield:	8
Categories:	Appetizers, Beans, Cereals, Peas, Rice & Grains, Salads, Vegetables, Vegetarian	Rating:	0
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Ingredients:

3	cup	Hot cooked (boiled) rice
1 1/2	cup	Cooked black-eyed peas
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
1	med	Onion, minced
1	each	Garlic clove, minced
1	large	Carrot, peeled and grated
1/4	cup	Minced chives or parsley
1	each	Head of radicchio
		-=OR=- Boston lettuce
		-(for garnish)

Procedures:

1	Can be prepared a day ahead and stored in the refrigerator.
2	Allow it to come to room temperature before serving.
3	Cook the rice and the peas in advance.
4	Vinaigrette: whisk the mustard, salt, pepper and vinegar until dissolved.
5	Drizzle in the oil while whisking.
6	Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.
7	Mix in the onion, garlic, carrot and chives or parsley.
8	Bring to room temperature before serving.
9	Serve surrounded with radicchio or lettuce