Blackeye Peas with Wild Rice & Herbs

Name: Blackeye Peas with Wild Rice and Herbs
Yield: 16
Cuisine: Fusion
Ingredients: black-eyed peas; wild rice; rice, cooked; tomatoes; green bell peppers; whole kernel corn, frozen; oregano; thyme; white wine vinegar; olive oil, extra-virgin; salt; black pepper

Submitted by xxAnnieThraxxx

YIELD

16 servings

PREP

10 min

COOK

35 min

READY

1 min

Ingredients

POUND BLACK-EYED PEAS

CUP WILD RICE
cooked, still hot

CUP RICE, COOKED
cooked, still hot

LARGE TOMATOES
diced

EACH GREEN BELL PEPPERS
diced

CUP WHOLE KERNEL CORN, FROZEN
thawed *

Dressing

TABLESPOONS OREGANO
fresh, chopped *

1 ½

TABLESPOONS THYME
fresh, chopped *

TABLESPOONS WHITE WINE VINEGAR

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN

TEASPOON SALT
optional

X BLACK PEPPER
to taste *

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.