Monday, May 10, 2010

Hoppin' John Salad

Prep Time: 30 minutes
Chill Time: 2 hours
Yield: Makes 8 servings
1/2 cup uncooked long-grain rice
1/4 cup fresh lemon juice
1/4 cup olive oil
1 jalapeño pepper, seeded and minced
1 garlic clove, pressed
1 teaspoon salt
1/4 teaspoon pepper
1 (15-oz.) can seasoned tiny field peas, drained and rinsed
1/2 cup chopped celery
1/2 cup loosely packed fresh parsley leaves, chopped
1/4 cup chopped green onions
1. Prepare rice according to package directions.

2. Meanwhile, whisk together lemon juice, olive oil, jalapeño pepper, garlic, salt, and pepper in a large bowl. Stir in rice, peas, celery, and parsley until blended. Cover and chill 2 hours. Sprinkle with green onions just before serving.

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