Black-eyed Pea And Rice Salad W Roasted Red Pepper Dressi

The doctrine of concurrence affirms that God directs, and works through, the distinctive properties of each created thing, so that these things themselves bring about the results that we see. In this way it is possible to affirm that in one sense events are fully (100 percent) caused by God and fully (100 percent) caused by the creature as well. However, divine and creaturely causes work in different ways. The divine cause of each event works as an invisible, behind-the-scenes, directing cause and therefore could be called the 'primary cause' that plans and initiates everything that happens. But the created thing brings about actions in ways consistent with the creature’s own properties [which God unchangeably gave and sustains], ways that can often be described by us or by professional scientists who carefully observe the processes. These creaturely factors and properties can therefore be called the 'secondary' causes of everything that happens, even though they are the causes that are evident to us by observation (Wayne Grudem and Jeff Purswell).

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CATEGORY	CUISINE	TAG	YIELD
Meats	St. Louis	Post1, St. louis p	6	Servings

INGREDIENTS

		=== FOR DRESSING ===
1		Jar Roasted red bell peppers
		7 1/2 oz
1		Garlic clove, coarsely
		chopped
2	T	Balsamic vinegar
1/4	c	Extra-virgin olive oil
1/4	t	Salt
		Freshly ground black pepper
		=== FOR SALAD ===
2	c	Cooked white rice
1		Black-eyed peas -, 15 oz
		drained rinsed
1/3	c	Finely diced cooked smoked
		ham or chicken
1	c	Torn arugula leaves

INSTRUCTIONS

To prepare dressing: Drain peppers; discard liquid. Puree peppers with
garlic in a food processor Add vinegar, olive oil, salt and pepper to
taste; blend well. To prepare salad: Combine rice, black-eyed peas  and
ham. Stir in dressing with a spatula. (You can make this several  hours
ahead; store in the refrigerator, but return to room  temperature 1
hour before serving.) Just before serving, stir in  arugula. Yields 6
side-dish servings.  Recipe Source: St. Louis Post-Dispatch -
09-28-1998 This quick recipe  is adapted from "Cool Kitchen: No Oven,
No Stove, No Sweat," by Lauren  Chattman  Formatted for MasterCook by
Susan Wolfe - vwmv81a@prodigy.com  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 90 Calories From Fat: 4 Total Fat: <1g Cholesterol: 0mg Sodium: 217mg Potassium: 162.7mg Carbohydrates: 18.5g Fiber: 1.9g Sugar: 1g Protein: 3.1g