Molly, Here is another recipe that you could use as a side dish. It is also from Texas Home Cooking by Cheryl and Bill Jamison. "In this salad, a trio of Texas favorites do-si-so smartly with a Southwestern dressing."

Marinated Rice, Black-eyed Pea and Corn Salad

2 c. cooked rice
2 c. cooked black-eyed peas (see recipe for Texas Caviar for cooking instructions)
2 c. cooked corn kernels (Roasted corn is especially good)
6 green onions, sliced thin
2 to 3 pickled jalapenos, minced
1/4 c. plus 2 Tbl. canola oil
2 Tbl. cider vinegar
1 Tbl. fresh lime juice
1 tsp. unsulphured dark molasses
1 tsp. chili powder
1/2 to 1 tsp. cumin seeds, toasted and ground
1/4 tsp. salt, or more, to taste

In a large bowl, combine the rice,black-eyed peas, corn, onions, and jalapenos. In a jar with a tight fitting lid, mix together the remaining ingredients. Pour them over the rice mixture. Refrigerate the salad, covered, at least 2 hours, preferrably twicw that long. The salad keeps well, refrigerated, for several days.