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Black-Eyed Salad

Black-Eyed Salad
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Published in Oct 2000
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Yield: Makes 6 to 8 servings.

Ingredients:

2 cups cooked rice, hot
1 can (16 ounces) black-eyed peas
1/2 cup vinaigrette of your choice
8 ounces sliced cooked sausage
1 cup chopped raw carrots
1/2 cup chopped celery
1 small onion, minced
1/4 cup chopped fresh parsley

Instructions:

While rice is still hot, combine with peas and vinaigrette and allow to stand for several hours. Add the remaining ingredients, toss it well, and serve.

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