Black-eyed pea, green pea and rice salad
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Carrot; diced, 1/4\" |
| 1 | cup | Peas |
| ½ | cup | Lemon juice |
| 2 | tablespoons | Water |
| 2 | tablespoons | Mustard |
| 1 | tablespoon | Tabasco sauce |
| 1 | can | Blackeyed peas |
| 1½ | cup | Rice; uncooked |
| ½ | cup | Celery; diced, 1/4\" |
| ½ | cup | Green onion |
| ½ | cup | Onions; diced |
| 1 | tablespoon | Parsley |
| 1 | teaspoon | Thyme |
Directions
Cook rice. Cool as much as possible before combining.
Bring medium saucepan half full of water to a boil. Add carrots and boil, uncovered for 2 minutes. Add peas and boil for 1 minutes. Drain and rinse with cold water. Set aside.
Whisk lemon, water, mustard and hot pepper sauce in large bowl until well-blended. Add black-eyed peas, cooked rice, carrots, peas, celery, onion, parsley and thyme. Mix well. Let stand at least 20 minutes.
Per serving: 377.9 calories, 1.4g fat (3⅕% calories from fat), 14.8g protein, 77.7g carbohydrate, 0mg cholesterol, 174mg sodium Recipe by: Baltimore Sun
Posted to Digest eat-lf.v097.n324 by Laury Hutt <Hutt@...> on Dec 23, 1997
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