Hoppin' John Salad

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Southern Living


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2 cups cooked black-eyed peas

3 cups cooked long-grain rice

1/2 cup chopped purple onion

1/4 cup chopped celery

1 jalapeño pepper, seeded and minced

1/4 cup loosely packed fresh chervil or parsley

1/4 cup loosely packed fresh mint

1 clove garlic

1/2 teaspoon salt

3 tablespoons fresh lemon juice

1/4 cup olive oil

1/4 teaspoon freshly ground pepper

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