Brown Rice and Black Eyed Pea Salad

This Southern-style salad, made with black-eyed peas and rice, is a deliciously easy way to serve the traditional New Year's dish believed to bring good luck. Best of all, this dish can be made ahead of time and the recipe doubles easily if you're serving a crowd.

Servings: Makes 4 servings

3 cups cooked long-grain brown rice

1 1⁄2 cups cooked or 1 (15.5-ounce) can black-eyed peas, rinsed and drained

1⁄2 cup minced red onion

2 celery ribs, cut into 1⁄4-inch slices

1⁄4 cup chopped toasted pecans

2 tablespoons minced fresh parsley

1⁄2 cup olive oil

3 tablespoons cider vinegar

1⁄2 teaspoon dried thyme

1⁄2 teaspoon salt

1⁄4 teaspoon ground cayenne

In a large serving bowl, combine the rice, black-eyed peas, onion, celery, pecans, and parsley. Set aside.

In a small bowl, combine the oil, vinegar, thyme, salt, and cayenne. Mix well, then pour the dressing over the salad, toss to combine.

Servings: Makes 4 servings

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