Hoppin' John Salad

Oxmoor House

6 servings.


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2 1/2 cups canned low-sodium chicken broth, divided
1 cup converted rice, uncooked
1/4 cup apple cider vinegar
1 1/2 teaspoons salt-free Cajun seasoning
2 teaspoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon minced garlic (about 1 clove)
1/4 teaspoon hot sauce
1 (15.8-ounce) can black-eyed peas, drained
1/2 cup finely chopped celery (about 1 large rib)
1/2 cup thinly sliced green onions (about 2 large)
3 (1-ounce) slices lean ham, cut into thin strips
Green leaf lettuce


Prep: 7 Minutes
Cook: 25 Minutes
Chill: 30 Minutes

Place 2 1/4 cups broth in a medium saucepan; bring to a boil. Add rice, stirring well. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand, covered, 5 minutes.

While rice cooks, combine remaining 1/4 cup broth, vinegar, and next 5 ingredients in a small bowl; set aside.

Combine rice, peas, and next 3 ingredients in a large bowl. Add vinegar mixture, stirring gently to combine. Cover and chill at least 30 minutes.

Spoon rice mixture onto a lettuce-lined serving plate.

Created date

August 2009

Nutritional Information

Calories 227
Caloriesfromfat 15 %
Fat 3.7 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.2 g
Carbohydrate 37.9 g
Fiber 3.6 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 540 mg
Calcium 0.0 mg