I have sent this recipe to so many friends after trying it for themselves. I substitute two cans of black beans instead of all black-eyed peas. I add a cup of cooked quinoa or barley, add more garlic to taste, ditch the bacon to keep it healthy and am generous with the cumin as we love that smoky flavor. And depending on the size of the hot peppers, I add a third jalapeno. This is a good side dish or an appetizer if you put the scoop -type chips out next to the bowl.
Hoppin' John Salad
Savor a salad version of the traditional Southern black-eyed pea and rice dish that is often served on New Year's Day to ensure good luck in the coming year.
Yield: makes 7 cups
- 2 celery ribs
- 1 yellow bell pepper
- 1 red bell pepper
- 1/2 medium onion
- 4 (15-ounce) cans black-eyed peas, rinsed and drained
- 2 jalapeño peppers, seeded and diced
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon ground cumin
- 1/2 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 4 bacon slices, cooked and crumbled
- Garnish: fresh chopped parsley
- Dice first 4 ingredients. Combine diced vegetables, peas, and next 6 ingredients in a large bowl.
- Combine vinegars in a small bowl, and whisk in oil in a slow, steady stream, blending well. Add to vegetable mixture, tossing gently to coat. Cover and chill 3 to 4 hours. Stir in bacon. Garnish, if desired.
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