Ingredients
| 2 cups | black-eyed peas, cooked | | 3 cups | long-grain rice, cooked | | 1/2 cup | chopped onion | | 1/4 cup | chopped celery | | 1 | jalapeno, seeded and minced | | 1/4 cup | chervil or | | parsley, loosely packed | | 1 clove | garlic | | 1/2 tsp. | salt | | 3 tbsp. | lemon juice | | 1/4 cup | olive oil | | 1/4 tsp. | freshly ground pepper |
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Instructions
Combine peas, rice, and next 3 ingredients in a large bowl. Place herbs and garlic on a cutting board, and sprinkle evenly with salt; finely chop herbs and garlic. Sprinkle over rice mixture and stir gently. Combine lemon juice and peppers, stir into rice mixture.
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