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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. 

Southern Living NOVEMBER 2001

  • Yield: makes 7 cups

Ingredients

  • 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

Preparation

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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Hoppin' John Salad recipe

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