"I created this salad version of Hoppin John by combining a number of ingredients from other Hoppin John recipes and adding cilantro, tomatillos, and lemon juice for a zesty flavor. The salad is just as good without red pepper for those with discerning palates. Also as an alternative, a favorite hot sauce can be substituted for the red pepper with each individual serving. I like to add a dash of Louisiana-style cayenne pepper sauce to mine." — Gumaraid
Watch video tips and tricks
3 (15 ounce) cans
black-eyed peas, drained
celery, cut into 1/4-inch dice
roma (plum) tomatoes, cut into 1/4-inch dice
cucumber, cut into 1/4-inch dice
red onion, cut into 1/4-inch dice
green bell pepper, cut into 1/4-inch dice
yellow bell pepper, cut into 1/4-inch dice
orange bell pepper, cut into 1/4-inch dice
tomatillos, cut into 1/4-inch dice
red pepper flakes, or to taste
leaves romaine lettuce, or as needed
This recipe is so refreshing! I made it according to the recipe,except I opted out of the cucumber, because I don't really like it. This recipe is a great jumping-off point. Next time I make it I might add two grilled chicken breasts cut into bite sized pieces. It might be good with bacon crumbles and shredded cheddar, the possibilities are endless! Thanks, Gumaraid!
* Percent Daily Values are based on a 2,000 calorie diet.
Zesty Hoppin John Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 73
Enjoy Hoppin’ John on New Year’s Day, and it’s good luck all year long!
See how to make a Southwest-style couscous salad with a tangy vinaigrette.
See how to make a simple summer bean salad with garlic and mint dressing.