Yield: Makes 6 to 8 servings.
- 2 cups cooked rice, hot
- 1 can (16 ounces) black-eyed peas
- 1/2 cup vinaigrette of your choice
- 8 ounces sliced cooked sausage
- 1 cup chopped raw carrots
- 1/2 cup chopped celery
- 1 small onion, minced
- 1/4 cup chopped fresh parsley
While rice is still hot, combine with peas and vinaigrette and allow to stand for several hours. Add the remaining ingredients, toss it well, and serve.
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