Hoppin' John Salad

Hoppin' John Salad Recipe
Photo: Tina Evans; Styling: Leslie Byars Simpson
The mint in this Southern black-eyed pea-and-rice salad makes it exceptionally original.

Yield:

6 cups

Recipe from


Ingredients

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

Preparation

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

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.

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

Note:

March 1996
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