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Black-Eyed Pea-Texmati Rice Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cups 474ml Black eyed peas - cooked

    2. 2 cups 320g / 11oz Texmati rice - cooked

    3. 1 cup 62g / 2 1/5oz Tomatoes - diced

    4. 1/2 cup 73g / 2.6oz Zucchini - diced

    5. 1/2 cup 73g / 2.6oz Country ham - diced

    6. 1/4 cup 23g / 0.8oz Shallots - minced

    7. 2 tablespoons 30ml Garlic - minced

    8. 1/4 cup 23g / 0.8oz Scallion whites - minced

    9. 2 teaspoons 10ml Thyme - chopped

    10. 2 tablespoons 30ml Cilantro - chopped

    11. 2 tablespoons 30ml Basil - chopped

    12. 2 Canned chipotle chilies - chopped

    13. 2 tablespoons 30ml Malt vinegar

    14. 2 tablespoons 30ml Lemon juice

    15. 1/3 cup 78ml Extra virgin olive oil Salt - to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Combine all ingredients. Mix well. Allow to marinate for at least two hours. To Serve: Place 1/4 cup greens 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.

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