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BLACK-EYED PEA AND RICE SALAD 
1 lb. dry black-eyed peas, cooked in water, minimal salt (drain off liquid)
1 1/2 c. raw brown rice, cooked in 3 c. water
1/4 c. cider vinegar
1 tsp. ground cumin
1 tsp. minced garlic or equivalent garlic powder
1 1/2 tsp. salt; optional
1 tsp. coarsely black pepper
1/3 c. olive oil
2 c. chopped celery
1 can whole kernel corn, drained
1/2 c. finely chopped onion
1/2 c. chopped cilantro; optional
1/4 c. minced seeded jalapeno chilies; optional for children

Whisk vinegar, cumin, garlic, salt, and pepper together in large bowl. Gradually whisk in oil. Add warm or cold peas and rice and toss to coat. Add remaining ingredients and toss well. (Can be made ahead. Cover and refrigerate.) Makes 12 servings. Can be served on top of a green salad for almost a whole lunch or in pita bread as a sandwich.
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