Black-Eyed Pea, Green Pea and Rice Salad
- 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
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
