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Black-eyed Pea-Texmati Rice Salad

2 c Black eyed peas -- cooked
2 c Texmati rice -- cooked
1 c Tomatoes -- diced
1/2 c Zucchini -- diced
1/2 c Country ham -- diced
1/4 c Shallots -- minced
2 tb Garlic -- minced
1/4 c Scallion whites -- minced
2 ts Thyme -- chopped
2 tb Cilantro -- chopped
2 tb Basil -- chopped
2 Canned chipotle chilies -- chopped
2 tb Malt vinegar
2 tb Lemon juice
1/3 c Extra virgin olive oil
Salt -- to taste


Combine all ingredients. Mix well. Allow to marinate for at least two hours.

To Serve: Place 1/4 cup creens on each plate and top with 1/3 cup of the black eyed pea rice salad.


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