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Source: America's Favorite Food Associations

Blackeye Beans with Wild Rice & Herbs
This side dish will go nicely with most meals!
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Serves: 16
Prep Time: 10 minutes
Cook Time: 40 minutes
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1 pound dry packaged Blackeye Beans
2 cups cooked wild rice, or 1 cup each of cooked Long Grain White Rice and cooked Wild Rice
1 large fresh tomato, diced
1 cup diced purple onions
1 green bell pepper, diced
1 cup whole kernel corn
fresh herbs, for garnish
3 tablespoons fresh oregano, chopped, or 1 tsp., diced
1 1/2 tablespoons fresh thyme, chopped, or ½ tsp., dried
2 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon salt, (optional)
1/8 teaspoon freshly ground black pepper

Prepare blackeye beans according to dry Packaged Bean preparation method below. Rinse and cover with fresh water. Bring to a boil and cook 30 –40 minutes. Do NOT overcook. Beans should be firm.

Prepare dressing by whisking together oregano, thyme, white wine vinegar, olive oil, salt and freshly ground black pepper,. Set aside.

In a flat serving dish, combine white and wild rice, tomato, onion, bell pepper and corn. Add cooked blackeye beans. Add dressing and toss just to combine. Season with additional salt and freshly ground black pepper, if necessary. Garnish with fresh herbs. Serve immediately. Makes 16 servings, about ¾ cup each.


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 5-10 minutes. Turn off heat and let stand at least one hour before proceeding with recipe.

Ingredients #8-13 are for the dressing.


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