Brown Rice Salad With Black-Eyed Peas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In '1,000 Vegan Recipes' by Robin Robertson Ingredients:
3 cups cooked long-grain brown rice |
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained (or 1 1/2 cup cooked) |
1/2 cup minced red onion |
2 celery ribs, cut into 1/4-inch slices |
1/4 cup chopped toasted pecans |
2 tablespoons minced fresh parsley |
1/2 cup olive oil |
3 tablespoons cider vinegar |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 cup cayenne |
Directions:
1. In a large serving bowl, combine the rice, black-eyed peas, onion, celery, pecans, and parsley; set aside.
2. In a small bowl, combine the oil, vinegar, thyme, salt, and cayenne.
3. Mix well, then pour the dressing over the salad; toss to combine and serve.
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