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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The mint in this Southern black-eyed pea-and-rice salad makes it exceptionally original. Ingredients:
2 cups cooked black-eyed peas |
3 cups cooked long-grain rice |
1/2 cup chopped purple onion |
1/4 cup chopped celery |
1 jalapeño pepper, seeded and minced |
1/4 cup loosely packed fresh chervil or parsley |
1/4 cup loosely packed fresh mint |
1 clove garlic |
1/2 teaspoon salt |
3 tablespoons fresh lemon juice |
1/4 cup olive oil |
1/4 teaspoon freshly ground pepper |
Directions:
1. Combine peas, rice, and next 3 ingredients in a large bowl.
2. Place herbs and garlic on a cutting board, and sprinkle evenly with salt; finely chop herbs and garlic. Sprinkle over rice mixture, and stir gently.
3. Combine lemon juice, oil, and pepper; stir into rice mixture.
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