Chilled Hoppin' John Rice Salad Recipe

3 cups cooked rice, chilled
1 1/2 cups frozen black-eyed peas, cooked, drained and chilled
1 tsp good brown or Dijon mustard
1 tsp kosher salt
1/8 tsp black pepper
3 tsp red wine vinegar
3/4 cup olive oil
1 medium size onion, diced small
1 garlic clove, grated
1 large carrot, peeled and diced small
1/4 cup chopped fresh parsley

In a large salad bowl, whisk together the mustard, salt, pepper, and vinegar until smooth, then slowly start adding the olive oil as you whisk, combining until a smooth salad dressing forms (emulsifies).

Add into the salad bowl the rice and black-eyed peas; toss gently until coated well with the dressing.

Add the remaining ingredients and toss again until mixed well.

Allow to stand at room temperature for about 10 minutes before serving, tossing once again just before serving.

You may spoon this mixture into lettuce cups if you like for a crunchier salad version.

Will serve 4.