Hoppin’ John is traditionally served on New Year’s Day for a year’s worth of good luck. This recipe takes the classic black-eyed peas dish and turns it into a salad. Why is it called Hoppin’ John? Learn more at our Hoppin’ John page!
Ingredients
2 cups cooked rice
2 cups cooked black-eyed peas or 1 can (16 ounces) black-eyed peas, drained and rinsed
1/2 pound ham, diced
1 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
1/4 cup chopped fresh parsley
Instructions
In a bowl, combine all ingredients. Pour dressing (recipe below) over salad, mix well, and refrigerate for at least one hour. Remove bay leaf before serving.
Dressing
Ingredients
1/2 cup olive oil
1/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 bay leaf
Instructions
Combine all ingredients in a bowl or a container with a lid, and whisk or shake to blend.
