Follow these steps for perfect results
long-grain rice
uncooked
black-eyed peas
fresh or frozen
salt
lemon juice
fresh
olive oil
jalapeno pepper
seeded and minced
garlic
pressed
pepper
celery
chopped
parsley
fresh leaves, chopped
mint
fresh leaves, chopped
Prepare rice according to package directions.
Cook peas and 1 tsp. salt in water to cover in a large saucepan over medium-high heat, stirring often, for 30 minutes or until tender.
Drain the peas.
Whisk together lemon juice, jalapeno pepper, garlic, pepper, and remaining 1 tsp. salt in a large bowl.
Stir in peas, rice, celery, parsley, and mint until blended.
Cover and chill for 2 hours.
Season with salt to taste before serving.
Expert advice for the best results
Adjust the amount of jalapeno pepper to control the spice level.
For a creamier salad, add a tablespoon of mayonnaise or yogurt.
Make ahead and chill for even better flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve chilled in a bowl or on a platter. Garnish with extra parsley and mint.
Serve as a side dish or light lunch.
Pair with grilled chicken or fish.
Complements the acidity and herbal notes
Discover the story behind this recipe
Traditionally eaten on New Year's Day for good luck.
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