HOPPIN’ JOHN SALAD

Hoppin' John Salad

From "The Southern Living Community Cookbook" by Sheri Castle

Makes 6 servings

2 cups cooked black-eyed peas, drained

3 cups cooked and cooled 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

1 teaspoon salt

3 tablespoon fresh lemon juice

¼ cup olive oil

¼ teaspoon freshly ground black pepper

Instructions: Combine peas, rice, onion, celery and jalapeño in a large bowl.

Place chervil, mint and garlic on a cutting board; sprinkle evenly with salt and finely chop. Sprinkle over rice mixture and stir gently.

Combine lemon juice, oil and pepper in a small bowl. Pour over rice mixture and stir to coat.