Hoppin’ John Salad
The fresh mint added to this classic Southern black-eyed pea-and-rice salad not only makes it exceptionally original, but it also helps the salad taste extra good.
Equipment
- Large bowl
Ingredients
Makes 6 servings / Prep: 15 min.
- 2 cups cooked black-eyed peas
- 3 cups cooked long-grain rice
- ½ cup chopped red onion
- ¼ cup chopped celery
- 1 jalapeño pepper seeded and minced
- ¼ cup loosely packed fresh chervil or parsley
- ¼ cup loosely packed fresh mint
- 1 garlic clove
- ½ teaspoon salt
- 3 tablespoons fresh lemon juice
- ¼ cup olive oil
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine first 5 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, olive oil, and pepper, and stir into rice mixture.