Ingredients

 
For the salad
  • 2 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 cup uncooked rice
  • 2 15-ounce cans black-eyed peas, rinsed and drained
  • 1/2 red bell pepper, diced (about 1/2 cup)
  • 1/2 medium onion, diced
  • 2 green onions, thinly sliced
  • 1/4 cup flat-leaf parsley, minced
  • 1 cup shredded white cheddar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
For the Dressing
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon fresh thyme, chopped
  • 1 clove garlic, minced
For the salad
  • 2 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 cup uncooked rice
  • 2 15-ounce cans black-eyed peas, rinsed and drained
  • 1/2 red bell pepper, diced (about 1/2 cup)
  • 1/2 medium onion, diced
  • 2 green onions, thinly sliced
  • 1/4 cup flat-leaf parsley, minced
  • 1 cup shredded white cheddar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
For the Dressing
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon fresh thyme, chopped
  • 1 clove garlic, minced
 

Time:

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

 

Serves: 6 to 8

You can find more in the book.

Hoppin’ John Salad

I make this salad on New Year’s Day for good luck.  Hoppin’ John is a traditional Southern dish and I decided to combine all of the ingredients and toss it with a vinaigrette.  It makes great leftovers because the flavors fully develop and it tastes even better the next day.

For the salad: In a saucepan, bring chicken broth and bay leaf to a boil.  Add rice and reduce heat to a simmer.  Cover and let cook 20 minutes.  Remove from heat and let sit for 5 minutes.  Remove bay leaf and fluff with a fork.  Let the rice cool to room temperature.
In a large salad bowl, combine rice, black-eyed peas, red pepper, onion, green onions, parsley, and cheddar.  In a small bowl, use a whisk to combine all dressing ingredients.  Pour dressing over salad and toss to combine.

Serve salad over a bed of lettuce, if desired.