Recipe By : John Martin Taylor in ___The New Southern Cook___
Serving Size : 6 Preparation Time :0:00
Categories : Beans and Legumes Herbs, Fresh
Luncheon Meatless
Salads Southern
Amount Measure Ingredient -- Preparation Method
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2 cups black-eyed peas -- cooked
3 cups long-grain rice -- cooked
1/2 cup red onion -- chopped
1/4 cup celery -- chopped
1 jalapeno pepper -- seeded and minced
1/4 cup fresh chervil or parsley -- loosely packed
1/4 cup fresh mint -- loosely packed
1 clove garlic
1/2 teaspoon salt
3 tablespoons lemon juice -- freshly squeezed
1/4 cup olive oil
1/4 teaspoon black pepper -- freshly ground
Combine peas, rice and next three ingredients in a large bowl.
Place herbs and garlic on a cutting board, and sprinkle evenly with
salt. Finely chop herbs and garlic. Sprinkle herbs over rice mixture
and stir gently.
Combine lemon juice, oil and pepper. Stir into rice mixture. Makes 6
cups.
[Formatted into MasterCook by Terri Law on 8/22/96. Posted by Terri Law
to the MC-Recipe List and others on 12/29/96.]
Cook's Notes: This recipe, which is adapted from John Martin Taylor's
__The New Southern Cook__, was published in the March, 1996 issue of
Southern Living magazine.
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NOTES : The mint in this Southern black-eyed pea-and-rice salad makes it
exceptionally original...so says Southern Living.
