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Black-eyed Pea, Green Pea and Rice Salad

1 c Carrot; diced, 1/4"
1 c Peas
1/2 c Lemon juice
2 tb Water
2 tb Mustard
1 tb Tabasco sauce
1 cn Blackeyed peas
1 1/2 c Rice; uncooked
1/2 c Celery; diced, 1/4"
1/2 c Green onion
1/2 c Onions; diced
1 tb Parsley
1 ts Thyme


Cook rice. Cool as much as possible before combining.

Bring medium saucepan half full of water to a boil. Add carrots and boil, uncovered for 2 minutes. Add peas and boil for 1 minutes. Drain and rinse with cold water. Set aside.

Whisk lemon, water, mustard and hot pepper sauce in large bowl until well-blended. Add black-eyed peas, cooked rice, carrots, peas, celery, onion, parsley and thyme. Mix well. Let stand at least 20 minutes.




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