Hoppin' John Salad
2 c Black-eyed peas; cooked
3 c Long-grain rice; cooked
1/2 c Red onion; chopped
1/4 c Celery; chopped
1 Jalapeno pepper; seeded and
1/4 c Fresh chervil or parsley;
1/4 c Fresh mint; loosely packed
1 Clove garlic
1/2 ts Salt
3 tb Lemon juice; freshly
1/4 c Olive oil
1/4 ts Black pepper; freshly ground
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
Combine lemon juice, oil and pepper. Stir into rice mixture. Makes 6
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.
Posted to MC-Recipe Digest V1 #212
Date: 22 Aug 96 19:09:28 EDT
From: Paul & Terri Law
NOTES : The mint in this Southern black-eyed pea-and-rice salad makes it
exceptionally original...so says Southern Living.