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Hoppin' John Salad

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Prep time 10 mins
Cook time 30 mins
Chill time 2 hrs
Yield Makes 8 servings

Ingredients

  • 1/2 cup uncooked long-grain rice
  • 2 cups fresh or frozen black-eyed peas
  • 2 teaspoons salt, divided
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 jalapeño pepper, seeded and minced
  • 1 garlic clove, pressed
  • 1/4 teaspoon pepper
  • 1/2 cup chopped celery
  • 1/2 cup loosely packed fresh parsley leaves, chopped
  • 1/4 cup loosely packed fresh mint leaves, chopped

How to Make It

  1. Prepare rice according to package directions. Meanwhile, cook peas and 1 tsp. salt in water to cover in a large saucepan over medium-high heat, stirring often, 30 minutes or until tender; drain.

  2. Whisk together lemon juice, next 4 ingredients, and remaining 1 tsp. salt in a large bowl. Stir in peas, rice, celery, parsley, and mint until blended. Cover and chill 2 hours. Season with salt to taste.