New Year’s Hoppin’ John Salad

New Year's Hoppin' John Salad

It’s a Southern tradition to eat Hoppin’ John salad for New Year’s and it’s a tradition now for this blog. New Year’s Hoppin’ John Salad is a nice kick-start of healthy eating and for 2021, we just need all the luck we can get. So glad to say goodbye to 2020! This year I will be eating more low carb so expect some yummy low carb recipes. But fear not, bread lovers, cookie lovers, and lovers of all things bakery, I’ll still be making all that yummy stuff too. I’ll just be enjoying small tastes and feeding the rest to my carb-loving kiddos! I wish everyone a healthy, Happy New Year. Stay safe and eat healthy!

Gather up your ingredients.

Ingredients for New Year's Hoppin' John Salad

Chop the celery, peppers, and onion. Ingredients will come to about 4 cups or so.

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.

whisk the salad dressing ingredients

Stir in half the chopped bacon and garnish with parsley.
Refrigerate for at least 3 hours or overnight.

Hoppin’ John Salad will keep fresh in a refrigerated, tightly sealed container for up to 5 days.

Feel free to personalize this salad to your tastes. If you leave out the bacon, this becomes a vegetarian/vegan recipe. Lots of folks enjoy adding rice to this type of salad. If you add rice, just make sure you have enough salad dressing so the salad doesn’t become too dry.

Black-eyed peas are also a great dish for Rosh Hoshana. To make it Kosher, leave out the bacon.

If you like this recipe for New Year’s Hoppin’ John Salad, you might also like my Black Bean and Corn Salad, Broccoli Pasta Salad, and Cranberry Walnut Spinach Salad with Sesame Dressing.

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New Year’s Hoppin’ John Salad

Hoppin' John Salad

Hoppin’ John Salad is a traditional Southern salad that brings good luck for the New Year. The tradition of eating black eyed peas goes back for at least 1,500 years! 

  • Author: Kathleen
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Category: Salad
  • Method: Salad
  • Cuisine: American

Ingredients

Scale

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

  1. 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.
  2. In a small bowl, whisk together vinegars, olive oil, salt, pepper, and cumin. Drizzle mixture over the salad and toss gently to coat.
  3. Stir in half the chopped bacon and garnish with parsley.
    Refrigerate for at least 3 hours or overnight.

Keywords: Hoppin’ John Salad, Healthy Salad, New Year’s Salad, Healthy, Black-eyed peas, Southern salad

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