HOPPIN' JOHN IN THE SUMMERTIME

Hoppin' John in the Summertime image

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.

Provided by Kris Swiggum

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 34.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 6 g, Protein 21 g, SaturatedFat 0.8 g, Sodium 541.9 mg, Sugar 3.5 g