Recipe: Black-Eyed Pea Salad (with rice and salad greens)

BLACK-EYED PEA SALAD

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 1/4 teaspoons ground cumin
1 1/4 teaspoons minced garlic
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup finely chopped red onion
1/2 cup chopped red bell pepper
2 tablespoons chopped black olives
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped pimientos
2 cups cooked long-grain white rice
2 cups cooked fresh (or frozen black-eyed peas)
8 cups salad greens

In a large bowl, whisk together the olive oil, vinegar, cumin, garlic, salt, and cayenne pepper.

Add the onion, bell pepper, olives, basil, pimientos, rice, and peas. Toss the salad enough to moisten.

Cover and refrigerate up to 24 hours.

Serve on a bed of salad greens.

Servings: 8
Source: B. Smith Rituals & Celebrations