Hoppin' John Salad

• 2 1/2 cups canned low-sodium chicken broth, divided
• 1 cup converted rice, uncooked
• 1/4 cup apple cider vinegar
• 1 1/2 teaspoons salt-free Cajun seasoning
• 2 teaspoons olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon minced garlic (about 1 clove)
• 1/4 teaspoon hot sauce
• 1 (15.8-ounce) can black-eyed peas, drained
• 1/2 cup finely chopped celery (about 1 large rib)
• 1/2 cup thinly sliced green onions (about 2 large)
• 3 (1-ounce) slices lean ham, cut into thin strips
• Green leaf lettuce

1. Place 2 1/4 cups broth in a medium saucepan; bring to a boil. Add rice, stirring well. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand, covered, 5 minutes.
2. While rice cooks, combine remaining 1/4 cup broth, vinegar, and next 5 ingredients in a small bowl; set aside.
3. Combine rice, peas, and next 3 ingredients in a large bowl. Add vinegar mixture, stirring gently to combine. Cover and chill at least 30 minutes.
4. Spoon rice mixture onto a lettuce-lined serving plate.
5. Hoppin' John is a Southern favorite most often served warm as a main dish. This chilled version, flavored with a vinaigrette, makes a handy make-ahead main-dish salad. If you have leftover rice, use 3 cups in this recipe.

chicken broth, rice, apple cider vinegar, salt, olive oil, thyme, garlic, hot sauce, blackeyed peas, celery, green onions, lean ham, green leaf lettuce

Taken from www.myrecipes.com/recipe/hoppin-john-salad-2 (may not work)