Black-Eyed Pea And Rice Salad With Roasted Red Pepper Dressing

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Black-Eyed Pea And Rice Salad With Roasted Red Pepper Dressing

Dressing;

 

1 7 1/2 oz. jar roasted red bell peppers

1 medium garlic clove, coarsely chopped

2 tablespoons balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon salt

freshly ground black pepper

Dash red pepper flakes

 

Salad;

2 cups cooked white rice

1 can black-eyed peas, drained, rinsed

1 cup torn arugula leaves

 

To prepare dressing: Drain peppers; discard liquid. Puree peppers with garlic

in a food processor Add vinegar, olive oil, red pepper flakes, salt and pepper

to taste; blend well.

To prepare salad: Combine rice, and black-eyed peas. Stir in dressing with a

spatula. (You can make this several hours ahead; store in the refrigerator, but

return to room temperature 1 hour before serving.) Just before serving, stir in

arugula. Yields 6 side-dish servings.