Black Eyed Peas And Rice Salad Recipe

• 3 c. Warm cooked (boiled) rice
• 1 1/2 c. Cooked black-eyed peas
• 1 Tbsp. Dijon-style mustard
• 1 tsp Salt (or possibly to taste) Freshly grnd pepper
• 3 Tbsp. Red wine vinegar
• 3/4 c. Extra-virgin extra virgin olive oil
• 1 med Onion, chopped
• 1 x Clove garlic, chopped
• 1 lrg Carrot, peeled and grated
• 1/4 c. Chopped chives or possibly parsley
• 1 head Radicchio or possibly Boston lettuce (for garnish)

1. 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.
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 till dissolved.
5. Drizzle in the oil while whisking.
6. Toss the black-eyed peas and the rice with the vinaigrette till everything is nicely coated.
7. Fold in the onion, garlic, carrot and chives or possibly parsley.
8. Bring to room temperature before serving.
9. Serve surrounded with radicchio or possibly lettuce.

rice, peas, mustard, salt, red wine vinegar, extravirgin extra virgin olive oil, onion, clove garlic, carrot, chives, radicchio

Taken from cookeatshare.com/recipes/black-eyed-peas-and-rice-salad-85796 (may not work)