Food
Black-Eyed Hoppin’ John Salad
By Yankee Magazine|Feb 09 2005|
Yield
Makes 8 servings.
Ingredients
2 cups cooked rice
2 cups cooked black-eyed peas (or one 16-ounce can)
1/2 pound ham, cubed
1 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped parsley
Dressing:
1/2 cup olive oil
1/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon black pepper
1/8 teaspoon cayenne
1 bay leaf
Instructions
Combine all ingredients and marinate salad in dressing for at least an hour. Rice and peas can be combined while still hot. Refrigerate. Remove bay leaf before serving.
