Black-Eyed Pea-Texmati Rice Salad

Recipe Ingredients

2 cups	474ml	Black eyed peas - cooked
2 cups	320g / 11oz	Texmati rice - cooked
1 cup	62g / 2.2oz	Tomatoes - diced
1/2 cup	73g / 2.6oz	Zucchini - diced
1/2 cup	73g / 2.6oz	Country ham - diced
1/4 cup	23g / 0.8oz	Shallots - minced
2 tablespoons	30ml	Garlic - minced
1/4 cup	23g / 0.8oz	Scallion whites - minced
2 teaspoons	10ml	Thyme - chopped
2 tablespoons	30ml	Cilantro - chopped
2 tablespoons	30ml	Basil - chopped
2		Canned chipotle chilies - chopped
2 tablespoons	30ml	Malt vinegar
2 tablespoons	30ml	Lemon juice
1/3 cup	78ml	Extra virgin olive oil
		Salt - to taste

Recipe Instructions

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.

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.

Source:
Dean Fearing of The Mansion on Turtle Creek, Dallas, TX

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