Black-Eyed Pea, Green Pea and Rice Salad

Title:
Black-Eyed Pea, Green Pea and Rice Salad

Yield:
5 Servings

Categories:
Main
Dishes,
Dish




Ingredients:





     1 c  Carrot; diced, 1/4"


     1 c  Peas


   1/2 c  Lemon juice


     2 tb Water


     2 tb Mustard


     1 tb Tabasco sauce


     1 cn Blackeyed peas


 1 1/2 c  Rice; uncooked


   1/2 c  Celery; diced, 1/4"


   1/2 c  Green onion


   1/2 c  Onions; diced


     1 tb Parsley


     1 ts Thyme






 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 (3.2% 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 


 on Dec 23, 1997