Hoppin' John salad

  • Preparation Time15 mins
  • Cooking Time50 mins
  • Serves6
  • DifficultyEasy
360g rice
4 slices rasher bacon
1 medium onion, chopped
250g frozen black-eyed peas, thawed
4 ears fresh corn kernels
300g frozen baby lima beans, thawed
500ml chicken broth
120ml extra-virgin olive oil
60ml white wine vinegar
1 1/2 tsps seasoned salt
1 tsp ground black pepper
1) Bring 4 cups water to a boil in a saucepan over high heat. Add rice, reduce heat to a simmer and cook for about 20 minutes, or until the rice has absorbed all the water.

2) In a large skillet, cook bacon over medium heat until crispy. Set aside on paper towels. Reserve drippings in skillet.

3) To the skillet add onions and cook over medium heat, for 3 to 4 minutes, or until tender. Add black-eyed peas, corn, lima beans, and chicken broth. Bring to a boil, cover, reduce heat, and simmer for 30 minutes, or until vegetables are tender; drain. Place into a large bowl.

4) In a small bowl, whisk oil, vinegar, seasoned salt, and pepper. Pour on top of vegetable mixture and toss to coat. Mix in rice and crumble in the reserved bacon. Cover and chill in refrigerator for a few hours before serving.

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