Hoppin' John Salad

• 1/2 cup uncooked long-grain rice
• 2 cups fresh or frozen black-eyed peas
• 2 teaspoons salt, divided
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 jalapeno pepper, seeded and minced
• 1 garlic clove, pressed
• 1/4 teaspoon pepper
• 1/2 cup chopped celery
• 1/2 cup loosely packed fresh parsley leaves, chopped
• 1/4 cup loosely packed fresh mint leaves, chopped

1. Prepare rice according to package directions. Meanwhile, cook peas and 1 tsp. salt in water to cover in a large saucepan over medium-high heat, stirring often, 30 minutes or until tender; drain.
2. Whisk together lemon juice, next 4 ingredients, and remaining 1 tsp. salt in a large bowl. Stir in peas, rice, celery, parsley, and mint until blended. Cover and chill 2 hours. Season with salt to taste.

longgrain rice, peas, salt, lemon juice, olive oil, pepper, garlic, pepper, celery, parsley, mint

Taken from www.myrecipes.com/recipe/hoppin-john-salad-0 (may not work)