Black-Eyed Pea And Rice Salad w Roasted Red Pepper Dressing

Recipe Ingredients

		For Dressing
1		Roasted red bell peppers - (7 1/2 oz)
1		Garlic clove - coarsely chopped (medium)
2 tablespoons	30ml	Balsamic vinegar
1/4 cup	59ml	Extra-virgin olive oil
1/4 teaspoon	1.3ml	Salt
		Freshly ground black pepper
		For Salad
2 cups	320g / 11oz	Cooked white rice
1		Black-eyed peas - (15 oz) - drained, rinsed
1/3 cup	20g / 0.7oz	Finely diced cooked smoked ham or chicken
1 cup	40g / 1.4oz	Torn arugula leaves

Recipe Instructions

To prepare dressing: Drain peppers; discard liquid. Puree peppers with garlic in a food processor Add vinegar, olive oil, salt and pepper to taste; blend well.

To prepare salad: Combine rice, black-eyed peas and ham. Stir in dressing with a spatula. (You can make this several hours ahead; store in the refrigerator, but return to room temperature 1 hour before serving.) Just before serving, stir in arugula.

Yields 6 side-dish servings.

Source:
St. Louis Post-Dispatch - 09-28-1998 - This quick recipe is adapted from Cool Kitchen: No Oven, No Stove, No Sweat, by Lauren Chattman

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