Hoppin' John Salad
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Rice1 medium
Onion (chopped)2 cups
Chicken Broth1 cup
Extra-Virgin Olive Oil1 cup
White Wine Vinegar1.5 tsps
Seasoned Salt1 tsp
Ground Black PepperDirections:
1
Bring 4 cups water to a boil in a saucepan over high heat
2
Add rice, reduce heat to a simmer and cook for about 20 minutes, or until the rice has absorbed all the water
3
In a large skillet, cook bacon over medium heat until crispy
4
Set aside on paper towels
5
Reserve drippings in skillet
6
To the skillet add onions and cook over medium heat, for 3 to 4 minutes, or until tender
7
Add black-eyed peas, corn, lima beans, and chicken broth
8
Bring to a boil, cover, reduce heat, and simmer for 30 minutes, or until vegetables are tender; drain
9
Place into a large bowl
10
In a small bowl, whisk oil, vinegar, seasoned salt, and pepper
11
Pour on top of vegetable mixture and toss to coat
12
Mix in rice and crumble in the reserved bacon
13
Cover and chill in refrigerator for a few hours before serving