Black-Eyed Peas and Rice Salad

40 minutes Prep: 20 minutes Cook: 20 minutes

469 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

3	cups	rice	hot cooked
1 1/2	cups	black-eyed peas	cooked
1	tablespoon	dijon mustard
1	teaspoon	salt	or to taste
1	x	black pepper	freshly ground, to taste
3	tablespoons	red wine vinegar
3/4	cup	olive oil, extra-virgin
1	medium	onion	minced
1	each	garlic clove
1	large	carrot	and grated
1/4	cup	chives	or parsley, fresh, minced
1	head	radicchio	or boston lettuce, for garnish

Directions

Can be prepared a day ahead and stored in the refrigerator.

Allow it to come to room temperature before serving.

Cook the rice and the peas in advance.

VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved.

Drizzle in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.

Mix in the onion, garlic, carrot and chives or parsley.

Bring to room temperature before serving.

Serve surrounded with radicchio or lettuce.

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Nutrition Facts

Serving Size 149g

Amount per Serving

Calories 469 40% of calories from fat

	% Daily Value*
Total Fat 21.0g	32%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 328mg	14%
Total Carbohydrate 63.0g	21%
Dietary Fiber 3.0g	11%
Sugars 2.0g
Protein 6.0g	12%

Vitamin A	35%		Vitamin C	4%
Calcium	6%		Iron	6%

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

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