Hoppin' John in the Summertime

A hearty Low Country stew is transformed into a Southern summer salad. Long grain and wild rice, black-eyed peas, peppers, and fresh crabmeat are tossed in a simple lemon, olive oil, and parsley dressing.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 262 Calories

Ingredients

• salt to taste
• 2 tablespoons chopped fresh parsley
• ⅓ cup fresh lemon juice
• ½ cup chopped red onion
• 1 dash hot pepper sauce, or to taste
• 1 large tomato, sliced
• ¼ teaspoon black pepper
• ½ cup finely chopped green bell pepper
• 1 tablespoon extra-virgin olive oil
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• ½ pound fresh crabmeat, picked over for cartilage and shell fragments
• 1 ½ cups cooked long grain and wild rice mix

Recipe Instructions

Step 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.