Bean/Grain: Hoppin John Salad
Source of Recipe
Mississippi Memories
List of Ingredients
1 pound black eyed peas
2 teaspoons salt, divided
8 ounces ham, cut into 1/2" cubes
1 cup long grain white rice
1 sweet red bell pepper, seed, -- pieces) stem, cut 1/4" pieces
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon crushed hot red pepper flakes
3/4 cup olive oilRecipe
Can substitute 3 (16 oz) cans of drained black eyed peas. In a large pot of boiling water, cook the peas over medium heat for 15 minutes. Add 1 tsp. salt and continue cooking until the peas are just tender, about 20 minutes. Drain, rinse under cold water, and drain again. Transfer the peas to large bowl. In a large saucepan of lightly salted boiling water, cook the rice over medium heat until just tender, 15-20 minutes. Drain, rinse with cold water and drain again.
Add the rice, ham, bell pepper, scallion and parsley to the peas, and toss gently. In a small bowl, whisk the vinegar, garlic, sugar and remaining 1 tsp salt, and crushed pepper. Gradually whisk in the oil. Pour half of the dressing over the peas and rice, and toss to mix. Cover and refrigerate the salad and remaining dressing for 2 hours or overnight. Just before serving, add rest of dressing and mix well. Serves 8.
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