Black-Eyed Peas and Rice Salad
| Yield: | 8 Servings |
| Categories: | Salad |
| 3 | c | Hot cooked (boiled) rice |
| 1 1/2 | c | Cooked black-eyed peas |
| 1 | tb | Dijon-style mustard |
| 1 | ts | Salt (or to taste) |
| Freshly ground pepper | ||
| 3 | tb | Red wine vinegar |
| 3/4 | c | Extra-virgin olive oil |
| 1 | md | Onion; minced |
| 1 | Clove garlic; minced | |
| 1 | lg | Carrot; peeled and grated |
| 1/4 | c | Minced chives or parsley |
| 1 | Head Radicchio or Boston lettuce (for garnish) |
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