Thursday, July 28, 2016

Black-Eyed Peas and Rice Salad

Let's prevent cancers! Beans are a super food and this is one of the many bonuses they may offer our health.

You’ll Need
  • 1 1/2 cups cooked black-eyed peas
  • 3 cups hot cooked rice
  • 1 Tablespoon Dijon-style mustard
  • 1 teaspoon salt
  • Fresh ground pepper
  • 3 Tablespoons red wine vinegar
  • ¾ cup extra-virgin olive oil
  • 1 medium onion, minced
  • 1 garlic clove, minced
  • 1 large carrot, peeled and grated
  • ¼ cup minced parsley

Directions
  • In a bowl, whisk the mustard, salt, pepper and vinegar until dissolved.
  • Dribble in the oil while whisking.
  • Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.
  • Mix in the onion, garlic, carrot and parsley.
  • Adjust the salt if needed.
  • Bring to room temperature before serving.
  • This dish can be prepared a day ahead and refrigerated, covered.


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