Black-Eyed Pea, Green Pea, and Rice Salad

Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This is sort of a free-form salad version of hoppin’ John, the Carolina low-country dish of black-eyed peas and rice. We’ve added green peas and left out the smoked pork. For this salad, we prefer frozen black-eyed peas to the canned ones. Because frozen peas are fresh peas that have been flash-frozen, while canned peas are reconstituted dried peas, the frozen are firmer and have a less starchy taste.