Southern Black-Eyed Pea Salad

By Mimimidge

Ingredients

• 2 cans chicken broth
• 1/4 cup water
• 1 cup uncooked long grain rice
• 16 oz. frozen black-eyed peas, you may use canned
• 1 cup red and or yellow bell peppers, diced
• 1 cup celery, diced
• 3/4 cup green onions, thinly sliced
• 1/2 cup Italian dressing

Preparation

Step 1

Bring the broth and the 1/4 cup water to a boil in a medium saucepan.

Stir in the rice and cover the pan, reduce the heat and simmer gently for about 20 minutes or until rice is tender and broth is absorbed.

Combine the black-eyed peas, bell pepper, celery and green onions in a large bowl.

Add the warm rice and the dressing and toss gently to combine.

Serve immediately or cool and serve at room temperature.

Note:I let it cool, refrigerate and serve the next day.