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Black-eyed pea-texmati rice salad

Yield: 4 Servings

2 c Black eyed peas -- cooked      2 c Texmati rice -- cooked
1 c Tomatoes -- diced      1/2 c Zucchini -- diced
1/2 c Country ham -- diced      1/4 c Shallots -- minced
2 tb Garlic -- minced      1/4 c Scallion whites -- minced
2 ts Thyme -- chopped      2 tb Cilantro -- chopped
2 tb Basil -- chopped      2 Canned chipotle chilies -- Chopped
2 tb Malt vinegar      2 tb Lemon juice
1/3 c Extra virgin olive oil

Salt -- to taste Combine all ingredients. Mix well. Allow to marinate for at least two hours. To Serve: Place 1/4 cup creens on each plate and top with 1/3 cup of the black eyed pea rice salad. Chef's Notes: It is an old Southern tradition that black eyed peas when eaten on New Year's Day will bring luck for the new year. This recipe was presented by Chef Fearing on his weekly cooking segment Dean's Cuisine on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is the Executive Chef of The Mansion on Turtle Creek in Dallas. Recipe By : Dean Fearing of The Mansion on Turtle Creek From:

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More