 | | Black Eyed Pea Rice Salad |
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1 lb. dry black-eyed peas, cooked in
water, minimal salt (drain off liquid)
1 1/2 c. raw brown rice, cooked in 3 c. water
1/4 c. cider vinegar
1 tsp. ground cumin
1 tsp. minced garlic or equivalent garlic powder
1 1/2 tsp. salt; optional
1 tsp. coarsely black pepper
1/3 c. olive oil
2 c. chopped celery
1 can whole kernel corn, drained
1/2 c. finely chopped onion
1/2 c. chopped cilantro; optional
1/4 c. minced seeded jalapeno chilies; optional for children |
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| Instructions |
| Whisk vinegar, cumin, garlic, salt, and pepper together in large bowl. Gradually whisk in oil. Add warm or cold peas and rice and toss to coat. Add remaining ingredients and toss well. (Can be made ahead. Cover and refrigerate.) Makes 12 servings |
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