Black-Eyed Pea And Rice Salad W Roasted Red Pepper Dressi

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Black-Eyed Pea And Rice Salad W Roasted Red Pepper Dressi Ingredients

=== FOR DRESSING ===	Freshly ground black pepper
1 Jar Roasted red bell peppers	=== FOR SALAD ===
; (7 1/2 oz)	2 c Cooked white rice
1 md Garlic clove; coarsely	1 cn Black-eyed peas - (15 oz);
2 tb Balsamic vinegar	1/3 c Finely diced cooked smoked
1/4 c Extra-virgin olive oil	1 c Torn arugula leaves
1/4 ts Salt

Instructions for Black-Eyed Pea And Rice Salad W Roasted Red Pepper Dressi

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. Recipe 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 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.

Main Ingredient: RiceCuisine: Uncategorized

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