Black-eyed pea-texmati rice salad

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:

Related recipes

• Black bean & rice salad
• Black bean and rice salad
• Black beans and rice salad
• Black eyed pea salad
• Black-eyed pea salad
• Black-eyed pea, green pea and rice salad
• Black-eyed pea-corn salad
• Black-eyed peas & rice salad
• Black-eyed peas and rice salad
• Black-eyed-pea salad
• Brown rice salad
• Chick pea & basmati rice salad
• Chick pea and basmati rice salad
• Quick bean and rice salad
• Rice and pea salad
• Rice-and-bean salad
• Sweet and sour texas black-eyed pea salad
• Tex-mex rice salad
• Two bean and rice salad
• Wild rice, yellow pepper, and black-eyed pea salad