Hoppin' John Salad
Prep: 15 min | Cook: 50 min | Servings: 6
Recipe courtesy Bobby Deen. Serves 6 to 8.
Inactive prep: 4 hours.
Ingredients
- 2 cup Rice
- 4 slice Bacon
- 1 Onion, medium, chopped
- 8 oz Black-eyed pea, frozen, thawed
- 2 cup Corn kernel, fresh (about 4 ears)
- 10 oz Baby lima beans, frozen, thawed
- 2 cup Chicken broth
- 1/2 cup Olive oil, extra-virgin
- 1/4 cup White wine vinegar
- 1 1/2 tsp Seasoned salt
- 1 tsp Black pepper, ground
Directions
- Bring 4 cups water to a boil in a saucepan over high heat. Add the rice, reduce to a simmer and cook for about 20 minutes, or until the rice has absorbed all the water.
- In a large skillet, cook the bacon over medium heat until crispy. Set aside on paper towels, reserving the drippings in the skillet.
- Add the onions to the skillet and cook over medium heat for 3 to 4 minutes, until tender. Add the black-eyed peas, corn, lima beans, and chicken broth. Bring to a boil, cover, reduce the heat, and simmer for 30 minutes, or until the vegetables are tender; drain. Place in a large bowl.
- In a small bowl, whisk the oil, vinegar, seasoned salt, and pepper. Pour over the vegetable mixture and toss to coat. Mix in the rice and crumble in the bacon. Cover and chill for a few hours before serving.