Black-Eyed Peas and Cilantro Salad

This is a lovely salad that can be cooked the day before serving it. You can use canned or frozen (and cooked) black-eyed peas, but for best flavor, buy dried peas, soak overnight, and simmer slowly for about 20 minutes.

Serves 4-6.

Ingredients:

• 1 c cooked black-eyed peas, cooled and drained
• 1 1/2 c cooked rice, cooled
• 1 c cilantro, stems removed and minced
• 1/4 c red onion, minced
• 1 cucumber, seeded, peeled and chopped
• 1 Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dry mint
• lemon slices

Directions:

1. In a large bowl, stir all ingredients together and garnish with sliced lemon.
2. Chill at least 3 hours for all flavors to blend.