LadyHawk108
03-09-2001, 03:11 PM
Black Eyed Pea and Rice Salad
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2 pkgs. 10 oz each frozen black-eyed peas
1 1/2 c. long grain rice
1/4 c. cider vinegar
1 tsp. ground cumin
1 tsp. minced garlic
1 1/2 tsp. salt
1 tsp. black pepper
1/3 c. olive oil
1 c. chopped celery
1 pkg. 10 oz. frozen corn
1/2 c. chopped red onion
1/2 c. chopped fresh cilantro
1/4 c. minced seeded jalapeno chilies
Cook bleack-eyed peas 20 minutes in a large pot of boiling salted water; drain. Cook rice according to package directions; rinse in a sieve under warm water and drain.
Meanwhile, whisk vinegar, cumin, garlic, salt and pepper together in a large bowl. Gradually whisk in oil. Add warm peas and rice and toss to coat. Add remaining ingredients and toss well. Cover and refrigerate. Makes 12 servings.
This is another great summer salad!
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http://warlady1.com/pics/ladyhawk60x60.jpg
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2 pkgs. 10 oz each frozen black-eyed peas
1 1/2 c. long grain rice
1/4 c. cider vinegar
1 tsp. ground cumin
1 tsp. minced garlic
1 1/2 tsp. salt
1 tsp. black pepper
1/3 c. olive oil
1 c. chopped celery
1 pkg. 10 oz. frozen corn
1/2 c. chopped red onion
1/2 c. chopped fresh cilantro
1/4 c. minced seeded jalapeno chilies
Cook bleack-eyed peas 20 minutes in a large pot of boiling salted water; drain. Cook rice according to package directions; rinse in a sieve under warm water and drain.
Meanwhile, whisk vinegar, cumin, garlic, salt and pepper together in a large bowl. Gradually whisk in oil. Add warm peas and rice and toss to coat. Add remaining ingredients and toss well. Cover and refrigerate. Makes 12 servings.
This is another great summer salad!
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http://warlady1.com/pics/ladyhawk60x60.jpg