HOPPIN' JOHN SALAD

This recipe called for bacon and shrimp, but I eliminated them both and this dish was still delicious. It is fun to make rice and beans all these different ways. I've been eating only Spanish style r&b forever, so I am enjoying all the unusual mixtures of flavors. Hoppin' John always consists of black-eyed peas and rice and is said to bring good luck if eaten on New Year's Day. This recipe is from the Lowcountry region which stretches from the coastal plains of the Carolinas to the Georgia border.

2 large shallots, finely chopped
2 celery ribs, finely chopped
1 yellow bell pepper, finely chopped
1 15 oz can of black-eyed peas, rinsed and drained
1 cup hot cooked rice
1/2 jalapeno chile, seeded and diced
1/4 cup chopped fresh basil (or 1/3 of 1/4 cup dried)
(Dried is always 1/3 of fresh)
1/3 tbs dried parsley or 1 tbs fresh
1/2 tsp lemon zest
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/8 cup of lemon juice
1/4 cup of olive oil

Saute shallots, celery, and bell pepper for 7 mins
or until tender. Stir in black-eyed peas and next
7 ingredients.

Combine lemon juice and oil. Stir into mixture.
Cover and chill or eat warm.

Recipe adapted from Coastal Living, September 2008