Salad Recipes: Blackeye Salad à la Hoppin John

2          cups hot cooked rice
2          cups cooked*, drained blackeyes or one 16-oz. can, drained
Red Pepper Dressing  
8          ounces cubed ham
1          cup julienne carrots
1/2       cup minced celery
1/4       cup minced onion
Dash salt
Chopped parsley

Marinate hot rice and blackeyes in 1/3 cup Red Pepper Dressing; cool at room temperature. Add remaining ingredients except parsley; mix gently. Sprinkle with parsley. Makes 6 to 8 servings.

RED PEPPER DRESSING

Combine 1/2 cup oil, 1/4 cup vinegar, 1/2 teaspoon salt, 1/4 teaspoon crushed oregano, 1/8 teaspoon each pepper and ground red pepper and half bay leaf mix well. Let stand at least 1 hour to blend flavors. Remove bay leaf before using. Makes 2/3 cup dressing.

Nutritional Information per Serving:
Calories-277, (From Fat-52%), Protein-10g, Carbohydrate-23g, Fat-16g, Sodium-520 mg, Potassium-280 mg, Dietary Fiber-5g, Calcium-31 mg, Iron-2mg, Vitamin A-3926 iu, Vitamin C-3 mg, Cholesterol-19 mg

*For best results, soak and cook dry beans by preferred method.

Source: calbeans.org/republished with permission