Rice & Black-Eyed Pea Salad [0000434]

Ingredients:
1 cup cooked brown rice (gluten-free)
1 can (15 oz) black-eyed peas, drained and rinsed
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Chopped fresh parsley for garnish

Steps:

In a large bowl, combine cooked brown rice, black-eyed peas, cherry tomatoes, and finely chopped red onion.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
Pour the dressing over the rice and pea mixture, tossing until well coated.
Allow the flavors to meld by refrigerating the salad for at least 30 minutes.
Garnish with chopped fresh parsley before serving.
Serve chilled as a refreshing gluten-free side dish or light meal.