Happy New Year! Hoppin’ John salad salad is a traditional southern black-eyed pea dish often served on New Year’s Day. It is said to bring luck and prosperity in the coming year. Back-eyed peas are protein-packed, full of fiber, and delicious. Peppers, onions, and celery add crunch to this salad and the combination of red wine vinegar, balsamic vinegar, and olive oil add zest.
Gather up your ingredients:
Chop up your veggies:
Whisk up the dressing:
Toss it all together, add in some bacon and parsley, and let it sit for at least three hours or overnight to fully absorb the flavors.
This salad is also a great make-ahead for potlucks, picnics, and BBQs. I often make a double-batch of the salad dressing and store it in the fridge for use later on lunch salads or even as a marinade for some chicken.
If you’d like to make a vegetarian or vegan version of this salad, just leave out the bacon.
Another option is to toss in a cup of cooked brown rice.
Cheers to a healthy, happy, and prosperous New Year!
NOTE: This salad really tastes best when made the day before. You really want the flavors in the dressing to marry and get soaked up by the salad. If you don’t have time to do it as a make ahead, try to prepare it at least three hours in advance. I promise that making it ahead makes all the difference.
NOTE: Salad will stay fresh in a sealed, refrigerated container for up to 4 days.
If you enjoy this Hoppin’ John Salad, you might also enjoy my Greek Summer Salad, Black Bean and Corn Salad, and Pesto Pasta Salad.
PrintHoppin’ John Salad
Healthy Hoppin’ John salad made with black eyed peas, peppers, celery and bacon. Tossed with a zesty red wine vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Toss
- Cuisine: American
Ingredients
2 ribs celery
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 yellow onion
4 15-ounce cans black-eye peas
1/4 c. chopped fresh parsley, plus a few sprigs for garnish
1 clove garlic, minced
1 tsp. Kosher salt
1 tsp. black pepper
1/2 tsp. ground cumin
1/2 c. red wine vinegar
2 tbs. balsamic vinegar
1/4 c. olive oil
5 slices bacon, cooked and chopped
Instructions
- Chop the celery, peppers, and onion. Mince garlic and chop parsley.
Drain and rinse black-eyed peas. Add black-eyed peas, chopped vegetables, garlic, and parsley to a large bowl. Mix gently. - In a small bowl, whisk together vinegars, olive oil, salt, pepper, and cumin. Drizzle mixture over the salad and toss gently to coat.
Stir in half the chopped bacon and garnish with parsley.
Refrigerate for at least 3 hours or overnight.
Notes
Hoppin’ John salad will stay fresh in a refrigerated, sealed container for up to 4 days.
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