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1 pound Black-eye Beans
1 cup cooked wild Rice
1 cup cooked white Rice
1 large Tomato, diced
1 green bell Pepper, diced
1 cup whole Kernel Corn
Fresh Herbs, for garnish
DRESSING
3 Tablespoons fresh Oregano, chopped
1 1/2 Tablespoons fresh Thyme, chopped
2 Tablespoons white Wine Vinegar
3 Tablespoons extra Virgin Olive Oil
1/2 teaspoon Salt, optional
Pepper to taste
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Prepare black eye beans according to dry packaged bean method below. Rinse and cover with fresh water. Bring to a boil and cook 30 to 40 minutes. Do not overcook. Beans should be firm. Prepare dressing by whisking together oregano, thyme, white wine vinegar, olive oil, salt and pepper. Set aside. On a platter, combine white and wild rice, tomato, onion, bell pepper and corn. Add cooked black eyes. Add dressing and toss to combine. Season with additional salt and pepper. Garnish with fresh herbs. Serve immediately. DRY BEAN PREPARATION METHOD: - Rinse beans well. In a saucepan, cover beans with water at least 2 inches above the beans and bring to a boil over high heat. Simmer for 5 to 10 minutes. Turn off heat and let stand at least one hour before proceeding with recipe.
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