| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meatless, Salads |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Black-eyed peas; cooked |
| 3 |
c |
Long-grain rice; cooked |
| 1/2 |
c |
Red onion; chopped |
| 1/4 |
c |
Celery; chopped |
| 1 |
|
Jalapeno pepper; seeded and minced |
| 1/4 |
c |
Fresh chervil or parsley; loosely packed |
| 1/4 |
c |
Fresh mint; loosely packed |
| 1 |
|
Clove garlic |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Lemon juice; freshly squeezed |
| 1/4 |
c |
Olive oil |
| 1/4 |
ts |
Black pepper; freshly ground |
INSTRUCTIONS
Combine peas, rice and next three ingredients in a large bowl.
Place herbs and garlic on a cutting board, and sprinkle evenly with salt.
Finely chop herbs and garlic. Sprinkle herbs over rice mixture and stir
gently.
Combine lemon juice, oil and pepper. Stir into rice mixture. Makes 6
cups.
This recipe, from John Martin Taylor's __The New Southern Cook__, was
published in the March, 1996 issue of Southern Living magazine. Entered
into MasterCook by Terri Law, 8/22/96.
Posted to MC-Recipe Digest V1 #212
Date: 22 Aug 96 19:09:28 EDT
From: Paul & Terri Law <103366.1520@CompuServe.COM>
NOTES : The mint in this Southern black-eyed pea-and-rice salad makes it
exceptionally original...so says Southern Living.
A Message from our Provider:
“Luck has nothing to do with it”