Recipe courtesy of Sherryl Woods and Teddi Wohlford
Hoppin' John New Year's Salad
Total:
3 hr 40 min
Prep:
40 min
Inactive:
3 hr
Yield:
6 servings
Level:
Easy
Total:
3 hr 40 min
Prep:
40 min
Inactive:
3 hr
Yield:
6 servings
Level:
Easy
Total:
3 hr 40 min
Prep:
40 min
Inactive:
3 hr
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 1/2 cups cooked and drained black-eyed peas
  • 2 1/4 cups cooked white rice, cooled
  • 1/4 cup chopped red onion
  • 1/4 cup chopped celery 
  • 1/2 large red bell pepper, seeded and chopped
  • 1/2 hot pepper, such as jalapeno, seeded and minced
  • 2 tablespoons minced fresh basil
  • 1 clove garlic, minced
  • Juice of 1 large lemon
  • 3 tablespoons extra-virgin olive oil 
  • Salt and freshly ground black pepper

Directions

In a large serving bowl, mix together the peas, rice, onion, celery, bell pepper, hot pepper, basil and garlic. Whisk together the lemon juice, oil and salt and pepper to taste. Stir into the salad. Cover and refrigerate for several hours or up to 3 days. Adjust the salt and pepper before serving.

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