Black-Eyed Peas and Rice Salad

• 3 cups rice hot cooked
• 1 1/2 cups black-eyed peas cooked
• 1 tablespoon dijon mustard
• 1 teaspoon salt or to taste
• 1 x black pepper freshly ground, to taste
• 3 tablespoons red wine vinegar
• 3/4 cup olive oil, extra-virgin
• 1 medium onions minced
• 1 each garlic cloves
• 1 large carrots and grated
• 1/4 cup chives or parsley, fresh, minced
• 1 head radicchio or boston lettuce, for garnish

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.

rice, blackeyed, mustard, salt, black pepper, red wine vinegar, olive oil, onions, garlic, carrots, chives, radicchio

Taken from recipeland.com/recipe/v/black-eyed-peas-rice-salad-5267 (may not work)