Dressing:
1/3 c. sherry vinegar
1 tsp. Dijon mustard
2 cloves garlic, finely minced
Salt & pepper
1/2 c. vegetable oil
1/3 c. walnut oil
Salad:
1 c. cooked black-eyed peas, drained
1/2 c. cooked rice
1/4 c. finely chopped red onion
1/4 c. finely chopped red bell pepper
1/4 c. finely chopped yellow bell pepper
1/4 c. finely chopped green onion
2 heads Boston lettuce, shredded
Shake all dressing ingredients together in a jar. Mix together alll salad ingredients except lettuce. Toss with dressing. Let all ingredients marinate 30 minutes to an hour at room temperature. With a slotted spoon, heap the mixture over lettuce.
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