Black-Eyed Pea, Green Pea and Rice Salad

Ready in 1 hour

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1/2 c Celery; diced, 1/4"
1/2 c Onions; diced
1 tb Parsley
1 c Peas
1 tb Tabasco sauce
1/2 c Green onion
1 ts Thyme
1 c Carrot; diced, 1/4"
2 tb Water
2 tb Mustard
1 cn Blackeyed peas
1/2 c Lemon juice
1 1/2 c Rice; uncooked

Original recipe makes 5 Servings



Cook rice. Cool as much as possible before combining. Bring medium saucepan half full of water to a boil. Add carrots and boil, uncovered for 2 minutes. Add peas and boil for 1 minutes. Drain and rinse with cold water. Set aside. Whisk lemon, water, mustard and hot pepper sauce in large bowl until well-blended. Add black-eyed peas, cooked rice, carrots, peas, celery, onion, parsley and thyme. Mix well. Let stand at least 20 minutes. Per serving: 377.9 calories, 1.4g fat (3.2% calories from fat), 14.8g protein, 77.7g carbohydrate, 0mg cholesterol, 174mg sodium Recipe by: Baltimore Sun Posted to Digest eat-lf.v097.n324 by Laury Hutt on Dec 23, 1997

Calories Per Serving: 305 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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