- 3 cups hot cooked rice
- 1 (10 ounce) package frozen black-eyed peas, cooked and drained
- 1 Tablespoon Dijon mustard
- 1 teaspoon salt (or to taste)
- Freshly ground black pepper to taste
- 3 Tablespoons red wine vinegar
- 3/4 cup olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- 1 large carrot, peeled and grated
- 1/4 cup chopped parsley
Whisk the mustard, salt, pepper, and vinegar until blended. Dribble in oil while continuing to whisk.
Toss the beans and the rice with the vinaigrette until everything is well-coated. Mix in the onion, garlic, carrot, and parsley.
Serve at room temperature
Serves 6-8
Rehfwitz Recipes 