Recipe for Black-Eyed Pea and Rice Salad with Roasted Red Pepper Dressing

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Yield:

Ingredients:

Amount	Ingredient
	FOR DRESSING ----------------
1 jar	Roasted red bell peppers - (7 1/2 oz)
1 med	Garlic clove coarsely chopped
2 tbl	Balsamic vinegar
1/4 cup	Extra-virgin olive oil
1/4 tsp	Salt
	Freshly ground black pepper
	----------------- FOR SALAD ----------------
2 cup	Cooked white rice
1 can	Black-eyed peas - (15 oz) drained, rinsed
1/3 cup	Finely diced cooked smoked ham or chicken

Instructions:

Instructions: To prepare dressing: Drain peppers; discard liquid. Puree peppers with garlic in a food processor Add vinegar, olive oil, salt and pepper to taste; blend well.

To prepare salad: Combine rice, black-eyed peas and ham. Stir in dressing with a spatula. (You can make this several hours ahead; store in the refrigerator, but return to room temperature 1 hour before serving.) Just before serving, stir in arugula.

Yields 6 side-dish servings.

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