Combine peas, rice and next three ingredients in a large bowl. Place herbs and garlic on a cutting board, and sprinkle evenly with salt. Finely chop herbs and garlic. Sprinkle herbs over rice mixture and stir gently. Combine lemon juice, oil and pepper. Stir into rice mixture. Makes 6 cups. This recipe, from John Martin Taylors __The New Southern Cook__, was published in the March, 1996 issue of Southern Living magazine. Entered into MasterCook by Terri Law, 8/22/96. Posted to MC-Recipe Digest V1 #212 Date: 22 Aug 96 19:09:28 EDT From: Paul & Terri Law <103366.1520@CompuServe.COM> NOTES : The mint in this Southern black-eyed pea-and-rice salad makes it exceptionally original...so says Southern Living.
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