Black-Eyed Pea, Green Pea and Rice Salad Recipe

Free Recipe Black-Eyed Pea, Green Pea and Rice Salad

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Black-Eyed Pea, Green Pea and Rice Salad Recipe

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

Black-Eyed Pea, Green Pea and Rice Salad Preparation

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 <Hutt@kennedykrieger.org> on Dec 23, 1997

Cooking Temperature:

Recipe Serves: 5

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