Rice and Peas Salad

Name: Rice and Peas Salad
Yield: 6 servings
Cuisine: United States
Ingredients: ½ cup olive oil; Salt and freshly ground black pepper; 1 tablespoon finely chopped fresh basil or 1 teaspoon finely chopped fresh mint; ¼ cup finely minced onion; 2 tomatoes, peeled, seeded and cubed; 3 tablespoons vinegar, or less; ¼ cup finely minced parsley; 1 cup cooked rice; 1 cup cooked green peas

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 cup cooked rice
1 cup cooked green peas
¼ cup

Americas
United States
New York
Vegan
Gluten-free

Method

Combine all the ingredients in a mixing bowl. Mix well and chill thoroughly before serving.