Black-eyed Pea-texmati Rice Salad

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Black-eyed Pea-texmati Rice Salad

salads, holiday

2 cup black eyed peas -- cooked
2 cup texmati rice -- cooked
1 cup tomatoes -- diced
1/2 cup zucchini -- diced
1/2 cup country ham -- diced
1/4 cup shallots -- minced
2 tablespoon garlic -- minced
1/4 cup scallion whites -- minced
2 teaspoon thyme -- chopped
2 tablespoon cilantro -- chopped
2 tablespoon basil -- chopped
2 canned chipotle chilies --
1 chopped
2 tablespoon malt vinegar
2 tablespoon lemon juice
1/3 cup extra virgin olive oil
1 salt -- to taste

Combine all ingredients. Mix well. Allow to marinate for at least two hours. To Serve: Place 1/4 cup creens on each plate and top with 1/3 cup of the black eyed pea rice salad. Chef's Notes: It is an old Southern tradition that black eyed peas, when eaten on New Year's Day, will bring luck for the new year. This recipe was presented by Chef Fearing on his weekly cooking segment, "Dean's Cuisine" on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is the Executive Chef of The Mansion on Turtle Creek in Dallas. Recipe By : Dean Fearing of The Mansion on Turtle Creek From: