Recipe by Sophie
"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."
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1 1/2 cups
cooked long grain and wild rice mix
1 (15 ounce) can
black-eyed peas, rinsed and drained
chopped red onion
finely chopped green bell pepper
fresh crabmeat, picked over for cartilage and shell fragments
chopped fresh parsley
fresh lemon juice
extra-virgin olive oil
hot pepper sauce, or to taste
salt to taste
Lovely, light, summer salad. Hubby, who NEVER eats salads, said, "Great salad, Babe!" That's good enough for me.
Truly good summer dinner
I was looking for a Hoppin John recipe for New Year's Day and chose this salad since it was about 80 degrees in Phoenix today, and this sounded much better than hot soup! I used cubed ham instead of the crabmeat, but otherwise followed the rest of the recipe. It was excellent! For summer, I'll definitely try the crab, but we loved it with the ham.
* Percent Daily Values are based on a 2,000 calorie diet.
Hoppin' John in the Summertime
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 45
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