Cold Rice & Peas Country Salad

1/3 cups of sliced green onions
1/3 cups of diced celery
1/3 cups of diced carrots
1/3 cups of diced red pepper
1/3 cups of frozed green peas, thawed
1 cup of cooked yellow rice
1 cup of cooked white rice
1 cup of cooked wild rice

Dressing:
1 cup of Mayonniase
1/8 cup of lemon juice
1 1/2 tablespoons of dried basil
1/2 teaspoon of garlic powder
Salt and Pepper to taste

Mix dressing together and mix with raw vegetable and cooked rice, let sit to blend flavors and serve.

Blackeyed Pea Salad

1 garlic clove, minced
1/4 cup rice vinegar
3 Tbs. extra-virgin olive oil
2 Tbs. orange juice
1/4 tsp. Dijon mustard
salt & pepper to taste

2 green onions, sliced
2 (15 oz) cans black-eyed peas, drained, rinsed
1 small red bell pepper, chopped
1 rib celery, chopped
1 carrot, peeled, chopped
1/2 bunch fresh cilantro, finely chopped

Combine the garlic, vinegar, oil, juice, mustard, salt & pepper in a bowl and mix well. Add the remaining ingredients and stir to combine. Refrigerate, covered for 8-10 hours. Serve cold.

Yield: 6-8 servings