Hoppin John Salad

Ingredients

2 cup black-eyed peas -- cooked 3 cup long-grain rice -- cooked 1/2 cup red onion -- chopped 1/4 cup celery -- chopped 1 jalapeno pepper -- seeded 1 and minced 1/4 cup fresh chervil or parsley -- 1 loosely packed 1/4 cup fresh mint -- loosely 1 packed 1 clove garlic 1/2 tsp salt 3 tbsp lemon juice -- freshly 1 squeezed 1/4 cup olive oil 1/4 tsp black pepper -- freshly 1 ground	Advertisements

Preparation
  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.

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.

Recipe By : John Martin Taylor in __The New Southern Cook__
 
  Servings: 6
 

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