Hoppin' John Salad

This recipe comes from one of the Master Gardners (Mary Rampton’s) at the Utah Botanical Center. (My mom works for Utah State University) My dad is a big fan of the salad, it would be a fun side dish to bring to a Barbeque.


Hoppin John Salad
2(14-15 oz.) cans reduced sodium chicken broth
1 c. diced red &/~ yellow bell pepper
1 c. uncooked long grain rice
1 c. thinly sliced celery
1 (15-16 oz.) can blackeyed peas, drained
3/4 c. thinly sliced scallions
rinsed 1/2 c. fat-free zesty Italian dressing

In medium saucepan, bring broth to a boil. Stir in rice. Cover & reduce heat; cook till rice is tender & all
liquid is absorbed (about 1/2 hr.). In large bowl, combine peas, peppers, celery & scallions. Add warm
rice & dressing. Gently lift & mix all. Serve immediately or let cool & serve at room temperature.