Hippie John

Name: Hippie John
Ingredients: 1 cup extra virgin olive oil; 3 tablespoons Dijon mustard; 1/4 cup freshly squeezed lemon juice; 1/4 cup Champagne vinegar or sherry vinegar; 1 medium shallot, very finely minced (about 3 tablespoons); 1 bunch chard (6-8 leaves); 1 medium carrot, finely diced; 1 rib of celery including the leaves, finely diced; 1 small red bell pepper, seeded and finely diced; 2 cups cooked black-eyed peas (equivalent to 1-15.5-ounce can, drained); 2 cups cooked brown rice (any style is fine); 1/4 teaspoon kosher salt or more to taste; 1/2 teaspoon freshly ground black pepper

13 ingredients

3 steps

Ingredients

1 cup extra virgin olive oil
3 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
1/4 cup Champagne vinegar or sherry vinegar
1 medium shallot, very finely minced (about 3 tablespoons)
1 bunch chard (6-8 leaves)
1 medium carrot, finely diced
1 rib of celery including the leaves, finely diced
1 small red bell pepper, seeded and finely diced
2 cups cooked black-eyed peas (equivalent to 1-15.5-ounce can, drained)
2 cups cooked brown rice (any style is fine)
1/4 teaspoon kosher salt or more to taste
1/2 teaspoon freshly ground black pepper

Directions

1

In a bowl, whisk together the oil, juice, vinegar, mustard, and shallots until well combined (or shake them together in a jar with a tight-fitting lid). Set aside.
2

Trim the very ends of the chard stems; split the leaves down the middle of the rib, stack them up, then cut across them horizontally to from thin strips.
3

Put all the vegetables, beans, and rice in a large bowl and toss them together. Pour on about half of the dressing plus the salt and pepper, and toss again. Taste, and add more dressing if you like; I usually end up using about a cup, maybe a little more. Serve cold or at room temperature.