Blackeye Beans With Wild Rice And Herbs

1 pound blackeye beans

1 cup cooked wild rice

1 cup cooked white rice

1 large tomato -- diced

1 green bell pepper -- diced

1 cup whole kernel corn

fresh herbs -- for garnish DRESSING
- 3 tablespoons fresh oregano -- chopped

1 1/2 tablespoons fresh thyme -- chopped

2 tablespoons white wine vinegar

3 tablespoons extra virgin olive oil

1/2 teaspoon salt -- optional

pepper -- to taste

Prepare blackeye beans according to dry packaged bean method below. Rinse and cover with fresh water. Bring to a boil and cook 30 to 40 minutes. Do not ove rcook. Beans should be firm. Prepare dressing by whisking together oregano, thyme, white wine vinegar, olive oil, salt and pepper. Set aside. On a platter, combine white and wild rice, tomato, onion, bell pepper and corn. Add cooked blackeyes. Add dressing and toss to combine. Season with add itional salt and pepper. Garnish with fresh herbs. Serve immediately. Makes 16 3/4 cup servings.

DRY BEAN PREPARATION METHOD - Rinse beans well. In a saucepan, cover beans wi th water at least 2 inches above the beans and bring to a boil over high heat. Simmer for 5 to 10 minutes. Turn off heat and let stand at least one hour befo re proceeding with recipe.

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