1 cup dried black-eyed peas
1 cup dried lentils
2 cups cooked brown rice
4 to 5 tablespoons fresh minced chives
3 tablespoons olive oil
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
6 cloves garlic, minced
1. Fill a large pot about half way with water and black eyed peas. Bring to a boil. Once the water starts to boil, time for 5 minutes. After the 5 minutes, add the lentils and boil covered for 20 minutes, or until peas and lentils have cooked. Drain beans and pour into a colander. Rinse with cool water until the beans are room temperature.
2. Mix in remaining ingredients (rice, chives, olive oil, vinegar, Worcestershire sauce, and garlic).
3. Refrigerate in an airtight container for several hours or overnight.
Serve as is; as a side dish to veggie burgers, or other sandwich; or as an entree over a bed of lettuce with slices of tomato and cucumber (great for lunch).