Recipe - Hoppin John Salad

2 cup Blackeyed peas; cooked
3 cup Longgrain rice; cooked
One half cup Red onion; chopped
One fourth cup Celery; chopped
1 Jalapeno pepper; seeded and
minced
One fourth cup Fresh chervil or parsley;
loosely packed
One fourth cup Fresh mint; loosely packed
1 Clove garlic
One half teaspoon Salt
3 tablespoon Lemon juice; freshly
squeezed
One fourth cup Olive oil
One fourth 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.

This recipe, from John Martin Taylor's __The New Southern Cook__, was
published in the March, 1996 issue of Southern Living magazine. Entered
into MasterCook by Terri Law, 8/22/96.
Posted to MCRecipe Digest V1 #212

Date: 22 Aug 96 19:09:28 EDT

From: Paul & Terri Law 103366.1520@CompuServe.COM
NOTES : The mint in this Southern blackeyed peaandrice salad makes it
exceptionally original...so says Southern Living.