Recipe - Black-Eyed Pea Green Pea And Rice Salad

1 cup Carrot; minced , 1/4"
1 cup Peas
One half cup Lemon juice
2 tablespoon Water
2 tablespoon Mustard
1 tablespoon Tabasco sauce
1 cn Blackeyed peas
1 One half cup Rice; uncooked
One half cup Celery; minced , 1/4"
One half cup Green onion
One half cup Onions; minced
1 tablespoon Parsley
1 teaspoon 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
wellblended. Add blackeyed 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 eatlf.v097.n324 by Laury Hutt Hutt@kennedykrieger.org
on Dec 23, 1997