Blackeye Peas with Wild Rice and Herbs

Ingredients

Directions

Rinse dry beans well.

In a saucepan, cover beans with water at least 2 inches above the beans and bring to a boil over high heat.

Simmer for 5 to 10 minutes.

Turn off heat and let stand at least one hour before proceeding with recipe.

Rinse and cover with fresh water.

Bring to a boil and cook 30 to 40 minutes.

Do not overcook, beans should be firm.

Prepare dressing by whisking together oregano, thyme, white wine vinegar, olive oil, salt and pepper.

Set aside On a platter, combine white and wild rice, tomato, onion, bell pepper and corn.

Add cooked blackeyes.

Add dressing and toss to combine.

Season with additional salt and pepper.

Garnish with fresh herbs.

Serve immediately.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.