Black-eyed pea-texmati rice salad

 
                     Black-Eyed Pea-Texmati Rice Salad
 
 Recipe By     : Dean Fearing of The Mansion on Turtle Creek, Dallas, TX
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans and Legumes                Holidays
                 Rice And Grains                  Salads
                 Texas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          black eyed peas -- cooked
    2      cups          texmati rice -- cooked
    1      cup           tomatoes -- diced
      1/2  cup           zucchini -- diced
      1/2  cup           country ham -- diced
      1/4  cup           shallots -- minced
    2      tablespoons   garlic -- minced
      1/4  cup           scallion whites -- minced
    2      teaspoons     thyme -- chopped
    2      tablespoons   cilantro -- chopped
    2      tablespoons   basil -- chopped
    2                    canned chipotle chilies -- chopped
    2      tablespoons   malt vinegar
    2      tablespoons   lemon juice
      1/3  cup           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 greens on each plate and top with 1/3 cup of
 the black eyed pea rice salad.
 
 [Formatted to MasterCook by Terri Law on 8/20/96.  Posted by Terri Law
 to the MC-Recipe List and others on 12/29/96.]  
 
 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.   
 
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