Hoppin' John Salad

Recipe Ingredients

2 cups	474ml	Black-eyed peas - cooked
3 cups	480g / 16oz	Long-grain rice - cooked
1/2 cup	31g / 1.1oz	Red onion - chopped
1/4 cup	27g / 1oz	Celery - chopped
1		Jalapeno pepper - seeded and minced
1/4 cup	59ml	Fresh chervil or parsley - loosely packed
1/4 cup	59ml	Fresh mint - loosely packed
1		Garlic
1/2 teaspoon	2.5ml	Salt
3 tablespoons	45ml	Lemon juice - freshly squeezed
1/4 cup	59ml	Olive oil
1/4 teaspoon	1.3ml	Black pepper - freshly ground

Recipe Instructions

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.

[Formatted into MasterCook by Terri Law on 8/22/96. Posted by Terri Law to the MC-Recipe List and others on 12/29/96.]

Cook's Notes: This recipe, which is adapted from John Martin Taylor's "The New Southern Cook", was published in the March, 1996 issue of Southern Living magazine.

Source:
John Martin Taylor in ""The New Southern Cook""

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