Brown Rice Salad With Black-Eyed Peas - cooking recipe

Ingredients

3 cups cooked long-grain brown rice
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained (or 1 1/2 cup cooked)
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 cup cayenne

Preparation

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 and serve.