This is a great summertime salad. Serve it at your next picnic or barbeque.
1/2 cup Black-eyed peas
1/4 cup Onion, white, minced
2 tablespoon Olive oil
1/4 cup Rice, wild, long grain, dry
1/2 cup Vegetable stock
1/2 teaspoon Cumin
1/8 teaspoon Black pepper, fresh ground
1/8 teaspoon Sea salt
1/8 teaspoon Chili Powder
1/8 cup Thyme, fresh, minced
1/4 cup Cilantro, fresh, minced
1 teaspoon Vinegar, white wine
3 tablespoon Lemon juice, fresh squeezed
1/2 cup Corn kernels, fresh cut off cob
1/4 cup Pepper, red, minced
1/8 cup Pepper, green bell, minced
1/4 cup scallion, diced
Cover peas in plenty of water and soak overnight. Drain and rinse. Put soaked peas in small water with more fresh water and cook on a high flame until boiling. Reduce to simmer and cook until tender. Drain water and chill beans.
In a small pan, heat vegetable stock. Saute onion in a medium pot with a very small amount of the olive oil; cook until translucent; stir in rice. Add heated vegetable stock, cover and simmer until all of the liquid is absorbed by the rice.
In a small bowl, combine cumin, pepper, salt, chili powder, thyme, basil, lemon, vinegar, and remainder of oil. Whisk to combine.
In a large bowl combine cooked peas and rice with the corn, peppers and scallion. Toss with dressing to combine. Serve room temperature.
Yield: 6 servings
Serving size: 1/2 cup