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Black-Eyed Hoppin' John Salad

Black-Eyed Hoppin' John Salad
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Yield: Makes 8 servings.

  • 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

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.

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