RCI-SN.004.0245.001

Black-eyed Pea and Texmati Rice Salad

Name: Black-eyed Pea and Texmati Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup black-eyed peas (cooked); 2 cup Texmati rice (cooked); 1 cup tomatoes (diced); ½ cup zucchini (diced); ½ cup country ham (diced); ¼ cup shallots (minced); 2 tbsp garlic (minced); ¼ cup scallion whites (minced); 2 tsp thyme (chopped); 2 tbsp cilantro (chopped); 2 tbsp basil (chopped); 2 unit canned chipotle chiles (chopped); 2 tbsp malt vinegar; 2 tbsp lemon juice; ⅓ cup extra virgin olive oil; 1 unit salt (to taste)

Black-eyed Pea and Texmati Rice Salad from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

black-eyed peas
cooked
2 cup
Texmati rice
cooked
2 cup
tomatoes
diced
1 cup
zucchini
diced
½ cup
country ham
diced
½ cup
shallots
minced
¼ cup
garlic
minced
2 tbsp
scallion whites
minced
¼ cup
thyme
chopped
2 tsp
cilantro
chopped
2 tbsp
basil
chopped
2 tbsp
canned chipotle chiles
chopped
2 unit
malt vinegar
2 tbsp
lemon juice
2 tbsp
extra virgin olive oil
⅓ cup
salt
to taste
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Black-eyed Pea and Texmati Rice Salad

Ingredients

Method

What Makes This Variant Distinct