A hearty Low Country stew adapts itself to a southern summer salad. I got this from my Low Country mother-in-law, who tweaked an idea from her mother’s hoppin' john soup one year when it was just too hot.
Combine cooked rice mix with the black-eyed peas, red onion, green pepper, crabmeat, parsley, lemon juice, olive oil, hot sauce, salt, and black pepper in a large bowl. Serve with tomato slices.
Per Serving: 262 calories; protein 21g; carbohydrates 34.5g; fat 5g; cholesterol 43.1mg; sodium 541.9mg.