Not-So-Dirty Rice

Here's a high-protein, fairly low-fat side dish that is super simple to make, and actually tastes *wonderful!* (no chicken livers!!) Best if made the night before.

• Ready In: 1 hr 35 mins
• Serves: 12
• Yields: 7 cups of salad

Ingredients

• 1  cup dried black-eyed peas, soaked, cooked, drained (don't use canned mushy and yucky-looking)
• 2  cups white rice, cooked
• 3⁄4 cup extra virgin olive oil
• 4  scallions, sliced (~1/4 - 1/2 cup)
• 5  roma tomatoes, juiced, seeded, and diced (~2 cups, or use 1 pint of grape or cherry tomatoes, halved)
• 1⁄2 tablespoon Tabasco sauce
• 1⁄2-3⁄4 cup cilantro leaf, fresh, julienned
• 2  teaspoons salt
• 1  teaspoon black pepper
• 2  teaspoons fresh lime juice
• 1  tablespoon of fresh mint, chopped

Directions

1. Pick through dry beans, rinse, and soak in water overnight at room temperature. Simmer for ~1½ hours, until JUST tender. Cool, drain, rinse.
2. In a large bowl, mix the all ingredients thoroughly. Cover and refrigerate several hours. Taste for need of extra salt & pepper – may need another ¼ teaspoon.