Black-Eyed Hoppin' John Salad Recipe

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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.