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Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Hoppin' John Salad

Southern Living JULY 2009

  • Yield: Makes 8 servings
  • Cook time: 30 Minutes
  • Prep time: 10 Minutes
  • Chill: 2 Hours


  • 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 jalapeƱo 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.


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Hoppin' John Salad Recipe