Hoppin John in the Summertime

1 ½ cups cooked long grain and wild rice mix

1 (15 ounce) can black-eyed peas, rinsed and drained

½ cup chopped red onion

½ cup finely chopped green bell pepper

½ pound fresh crabmeat, picked over for cartilage and shell fragments

2 tablespoons chopped fresh parsley

⅓ cup fresh lemon juice

1 tablespoon extra-virgin olive oil

1 dash hot pepper sauce, or to taste

salt to taste

¼ teaspoon black pepper

1 large tomato, sliced

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.