Happy New Year! It’s a new year and a new blog! Let’s start this new year and new food blog off with a healthy recipe.
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.
Happy New Year!Print
Hoppin’ John Salad
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
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.
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.