Hoppin' john salad

 
                             Hoppin' John Salad
 
 Recipe By     : John Martin Taylor in  ___The New Southern Cook___
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans and Legumes                Herbs, Fresh
                 Luncheon                         Meatless
                 Salads                           Southern
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          black-eyed peas -- cooked
    3      cups          long-grain rice -- cooked
      1/2  cup           red onion -- chopped
      1/4  cup           celery -- chopped
    1                    jalapeno pepper -- seeded and minced
      1/4  cup           fresh chervil or parsley -- loosely packed
      1/4  cup           fresh mint -- loosely packed
    1      clove         garlic
      1/2  teaspoon      salt
    3      tablespoons   lemon juice -- freshly  squeezed
      1/4  cup           olive oil
      1/4  teaspoon      black pepper -- freshly ground
 
 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.
 
 [Formatted into MasterCook by Terri Law on 8/22/96. Posted by Terri Law
 to the MC-Recipe List and others on 12/29/96.]
 
 Cook's Notes:  This recipe, which is adapted from John Martin Taylor's
 __The New Southern Cook__, was published in the March, 1996 issue of
 Southern Living magazine.
 
 
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 NOTES : The mint in this Southern black-eyed pea-and-rice salad makes it
 exceptionally original...so says Southern Living.