Yields 6 servings

• Ingredients
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 ¼ teaspoon ground cumin
• 1 ¼ teaspoon minced garlic
• ¾ teaspoon salt
• ½ teaspoon cayenne pepper
• ¼ cup finely chopped red onion
• ½ cup chopped red bell pepper
• 2 tablespoons chopped black olives
• 3 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped pimentos
• 2 cups cooked brown rice or whole wheat pasta
• 2 cups cooked fresh or frozen black-eyed peas
• 8 cups salad greens

Directions
In a large bowl, whisk together the olive oil, vinegar, cumin, garlic, salt and cayenne pepper. Add the onion, bell pepper, olives, basil, pimentos, rice and peas. Toss the salad enough to moisten. Cover and refrigerate up to 24 hours. Serve on a bed of salad greens.