Hippie John

• 1 cup extra virgin olive oil
• 3 tablespoons Dijon mustard
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup Champagne vinegar or sherry vinegar
• 1 medium shallot, very finely minced (about 3 tablespoons)
• 1 bunch chard (6-8 leaves)
• 1 medium carrot, finely diced
• 1 rib of celery including the leaves, finely diced
• 1 small red bell pepper, seeded and finely diced
• 2 cups cooked black-eyed peas (equivalent to 1-15.5-ounce can, drained)
• 2 cups cooked brown rice (any style is fine)
• 1/4 teaspoon kosher salt or more to taste
• 1/2 teaspoon freshly ground black pepper

1. In a bowl, whisk together the oil, juice, vinegar, mustard, and shallots until well combined (or shake them together in a jar with a tight-fitting lid). Set aside.
2. Trim the very ends of the chard stems; split the leaves down the middle of the rib, stack them up, then cut across them horizontally to from thin strips.
3. Put all the vegetables, beans, and rice in a large bowl and toss them together. Pour on about half of the dressing plus the salt and pepper, and toss again. Taste, and add more dressing if you like; I usually end up using about a cup, maybe a little more. Serve cold or at room temperature.

extra virgin olive oil, mustard, freshly squeezed lemon juice, vinegar, shallot, chard, carrot, red bell pepper, blackeyed peas, brown rice, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/33672-hippie-john (may not work)