Black Eyed Pea and Rice Salad
|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|
|Grated orange peel||1⁄2 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Orange slices||4 (for garnish)|
|Ripe olives||4 (for garnish)|
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.
4. Spoon the salad on lettuce and serve after garnishing with olives and orange slices.