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Black Eyed Pea And Rice Salad

Western.Chefs's picture
Ingredients
  Black eyed peas/One 16 ounce can black eyed peas, drained 2 Cup (32 tbs), cooked, drained and rinsed
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped pimiento 2 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Grated orange peel 1⁄2 Teaspoon
  Tabasco sauce 1⁄4 Teaspoon
  Lettuce 1
  Orange slices 4 (for garnish)
  Ripe olives 4 (for garnish)
Directions

MAKING
1. Take a bowl and add rice, peas, and combine them well by stirring. Stir in celery, onions, pimiento and parsley and mix them well.
2. Stir in Olive oil, red wine vinegar, Worcestershire sauce, salt, orange peel and Tabasco sauce and mix well.
3. Cover the mixture and chill it for an hour to 24 hours.

SERVING
4. Spoon the salad on lettuce and serve after garnishing with olives and orange slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Healthy

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