RCI-RC.004.0145.001
Hot Hoppin' John Salad
Makes 6 servings.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- coarsely chopped Ham1 cup
- chopped Onion1 cupdivided
- garlic2 clovesminced
- 1 tablespoon
- 3 cups
- -ounce can black-eyed peas1 16 unitrinsed and drained
- 1 unit
- 1/2 teaspoon
- 1/4 teaspoon
- 2 slices
- very finely shredded green cabbage4 cups
Method
1
Cook the bacon in a large skillet over medium-high heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate and crumble once cooled.
2
Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the vegetable oil and heat over medium.
3
Add 1/2 cup of the chopped onion and the minced garlic to the skillet, stirring frequently until softened and fragrant, about 2-3 minutes.
4
Stir in the cooked rice, rinsed black-eyed peas, and coarsely chopped ham until combined and warmed through, about 3-4 minutes.
5
Season the mixture with hot pepper sauce, cracked black pepper, and salt, tasting and adjusting as needed.
6
Remove the skillet from heat and gently fold in the very finely shredded green cabbage and remaining 1/2 cup of chopped onion until just combined.
7
Divide the salad among four serving bowls and top each portion with the crumbled bacon. Serve immediately while still warm.