Project Description

Recipe Ingredients:

  • 2 cups hot cooked rice

  • 2 cups cooked*, drained blackeyes or one 16-oz. can, drained

  • Red Pepper Dressing

  • 8 ounces cubed ham

  • 1 cup julienne carrots

  • 1/2 cup minced celery

  • 1/4 cup minced onion

  • Dash salt

  • Chopped parsley

Instructions

Marinate hot rice and blackeyes in 1/3 cup Red Pepper Dressing; cool at room temperature. Add remaining ingredients except parsley; mix gently. Sprinkle with parsley. Makes 6 to 8 servings.

RED PEPPER DRESSING:

Combine 1/2 cup oil, 1/4 cup vinegar, 1/2 teaspoon salt, 1/4 teaspoon crushed oregano, 1/8 teaspoon each pepper and ground red pepper and half bay leaf mix well. Let stand at least 1 hour to blend flavors. Remove bay leaf before using. Makes 2/3 cup dressing.

*For best results, soak and cook dry beans by preferred method.