Hoppin' John in the Summertime

Hoppin' John in the Summertime

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Kris Swiggum 8

"A hearty Low Country stew adapts itself to a southern summer salad. I got this from my Low Country mother-in-law, who tweaked an idea from her mother's hoppin' john soup one year when it was just too hot."
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35 m servings 262 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Combine cooked rice mix with the black-eyed peas, red onion, green pepper, crabmeat, parsley, lemon juice, olive oil, hot sauce, salt, and black pepper in a large bowl. Serve with tomato slices.


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Lovely, light, summer salad. Hubby, who NEVER eats salads, said, "Great salad, Babe!" That's good enough for me.

Unbelievably wonderful

Truly good summer dinner

I was looking for a Hoppin John recipe for New Year's Day and chose this salad since it was about 80 degrees in Phoenix today, and this sounded much better than hot soup! I used cubed ham inste...

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