Hoppin' john salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Black-eyed peas -- cooked |
| 3 | cups | Long-grain rice -- cooked |
| ½ | cup | Red onion -- chopped |
| ¼ | cup | Celery -- chopped |
| 1 | Jalapeno pepper -- seeded | |
| And minced | ||
| ¼ | cup | Fresh chervil or parsley -- |
| Loosely packed | ||
| ¼ | cup | Fresh mint -- loosely |
| Packed | ||
| 1 | Clove garlic | |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Lemon juice -- freshly |
| Squeezed | ||
| ¼ | cup | Olive oil |
| ¼ | teaspoon | Black pepper -- freshly |
| Ground | ||
Directions
Combine peas, rice and next three ingredients in a large bowl.
Place herbs and garlic on a cutting board, and sprinkle evenly with salt. Finely chop herbs and garlic. Sprinkle herbs over rice mixture and stir gently.
Combine lemon juice, oil and pepper. Stir into rice mixture. Makes 6 cups.
This recipe, from John Martin Taylor's __The New Southern Cook__, was published in the March, 1996 issue of Southern Living magazine.
Entered into MasterCook by Terri Law, 8/22/96.
Recipe By : John Martin Taylor in __The New Southern Cook__