Hoppin' John in the Summertime |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A hearty Low Country stew adapts itself to a southern summer salad. I got this from my Low Country mother-in-law, who tweaked an idea from her mother's hoppin' john soup one year when it was just too hot. Ingredients:
1 1/2 cups cooked long grain and wild rice mix |
1 (15 ounce) can black-eyed peas, rinsed and drained |
1/2 cup chopped red onion |
1/2 cup finely chopped green bell pepper |
1/2 pound fresh crabmeat, picked over for cartilage and shell fragments |
2 tablespoons chopped fresh parsley |
1/3 cup fresh lemon juice |
1 tablespoon extra-virgin olive oil |
1 dash hot pepper sauce, or to taste |
salt to taste |
1/4 teaspoon black pepper |
1 large tomato, sliced |
Directions:
1. Combine cooked rice mix with the black-eyed peas, red onion, green pepper, crabmeat, parsley, lemon juice, olive oil, hot sauce, salt, and black pepper in a large bowl. Serve with tomato slices.
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