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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.
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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.
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Course; Salad