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Hoppin' John Salad

Photo: Tina Evans; Styling: Leslie Byars Simpson
Yield 6 cups
The mint in this Southern black-eyed pea-and-rice salad makes it exceptionally original.


  • 2 cups cooked black-eyed peas
  • 3 cups cooked long-grain rice
  • 1/2 cup chopped purple onion
  • 1/4 cup chopped celery
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup loosely packed fresh chervil or parsley
  • 1/4 cup loosely packed fresh mint
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon freshly ground pepper

How to Make It

  1. Combine peas, rice, and next 3 ingredients in a large bowl.

  2. Place herbs and garlic on a cutting board, and sprinkle evenly with salt; finely chop herbs and garlic. Sprinkle over rice mixture, and stir gently.

  3. Combine lemon juice, oil, and pepper; stir into rice mixture.