Black-eyed pea-texmati rice salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Black eyed peas -- cooked |
| 2 | cups | Texmati rice -- cooked |
| 1 | cup | Tomatoes -- diced |
| ½ | cup | Zucchini -- diced |
| ½ | cup | Country ham -- diced |
| ¼ | cup | Shallots -- minced |
| 2 | tablespoons | Garlic -- minced |
| ¼ | cup | Scallion whites -- minced |
| 2 | teaspoons | Thyme -- chopped |
| 2 | tablespoons | Cilantro -- chopped |
| 2 | tablespoons | Basil -- chopped |
| 2 | Canned chipotle chilies -- | |
| Chopped | ||
| 2 | tablespoons | Malt vinegar |
| 2 | tablespoons | Lemon juice |
| ⅓ | cup | Extra virgin olive oil |
| Salt -- to taste | ||
Directions
Combine all ingredients. Mix well. Allow to marinate for at least two hours.
To Serve: Place ¼ cup creens on each plate and top with ⅓ 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.
Recipe By : Dean Fearing of The Mansion on Turtle Creek From: