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Black Eyed Pea & Rice Salad
1 pound of dry black-eyed peas, cooked in water, minimal salt (drain off liquid)
1 1/2 cup of raw brown rice, cooked in 3 c. water
1/4 cup of cider vinegar
1 teaspoon of ground cumin
1 teaspoon of minced garlic
1 1/2 teaspoon of salt; optional
1 teaspoon of coarsely black pepper
1/3 cup of olive oil
2 cups of chopped celery
1 can of whole kernel corn, drained
1/2 cup of finely chopped onion
1/2 cup of chopped cilantro; optional
1/4 cup of minced seeded jalapeno chilies; optional if serving children
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. Can be served on top of a green salad for almost a whole lunch or in pita bread as a sandwich. |
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