Hoppin' John New Year's Salad

  • Recipe reprinted from The Sweet Magnolias Cookbook: 150 Favorite Southern Recipes, by Sherryl Woods with Chef Teddi Wohlford (Harlequin Nonfiction, 2012). Photographs by Michael Alberstat (2012).
Total Time:
3 hr 40 min
Prep:
40 min
Inactive Prep:
3 hr
Cook:
--
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a large serving bowl, mix together the peas, rice, onion, celery, bell pepper, hot pepper, basil and garlic. Whisk together the lemon juice, oil and salt and pepper to taste. Stir into the salad. Cover and refrigerate for several hours or up to 3 days. Adjust the salt and pepper before serving.

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