Black-Eyed Pea-Texmati Rice Salad

BLACK-EYED PEA-TEXMATI RICE SALAD

4 Preparation Time :

Categories : Salads

Amount Measure Ingredient -- Preparation Method -- -- --

2 c Black eyed peas -- cooked

2 c Texmati rice -- cooked

1 c Tomatoes -- diced

1/2 c Zucchini -- diced

1/2 c Country ham -- diced

1/4 c Shallots -- minced

2 tb Garlic -- minced

1/4 c Scallion whites -- minced

2 ts Thyme -- chopped

2 tb Cilantro -- chopped

2 tb Basil -- chopped

2 Canned chipotle chilies --

Chopped 2 tb Malt vinegar

2 tb Lemon juice

1/3 c Extra virgin olive oil

Salt -- to taste

Combine all ingredients. Mix well. Allow to marinate

for at least two hours.

To Serve: Place 1/4 cup creens on each plate and top

with 1/3 cup of the black eyed pea rice salad.

Chef's Notes: It is an old Southern tradition that

black eyed peas, when eaten on New Year's Day, will

bring luck for the new year. This recipe was

presented by Chef Fearing on his weekly cooking

segment, "Dean's Cuisine" on KDFW-TV in the Dallas/Ft.

Worth area. Dean Fearing is the Executive Chef of The

Mansion on Turtle Creek in Dallas.

Recipe By : Dean Fearing of The Mansion on Turtle

Creek

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