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A New Year's tradition, Hoppin' John is usually served hot, but this cool salad is perfect for a summer picnic or lunch, or as a side salad for grilled meats. Feel free to sub your favorite cooked whole grain instead of rice.

Cathy Barrow
Recipe by Southern Living August 2014

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Recipe Summary test

hands-on:
30 mins
total:
3 hrs 45 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brush onion slices with olive oil; cook in a hot grill pan over medium-high heat about 5 minutes on each side or until grill marks appear. Coarsely chop onion.

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  • Toss together peas, chopped onion, and 3 Tbsp. Apple Cider Vinaigrette in a medium bowl. Gently toss together tomatoes, next 2 ingredients, and 3 Tbsp. Apple Cider Vinaigrette in another bowl.

  • Spoon rice onto a serving platter; top with tomato mixture and pea mixture. Serve with remaining vinaigrette.

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