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Hoppin’ John Salad

1 15-oz. can black-eyed peas, drained
2 cups cooked brown rice
2 green onions, sliced
1 celery stalk, sliced
2 small tomatoes, diced
1 Tbsp. finely chopped fresh parsley
2 Tbsp. olive oil
1/4 cup lemon juice
1/2 tsp. salt
2 garlic cloves, crushed

• In a large bowl, combine the peas, rice, green onions, celery, tomatoes, and parsley.
• In a separate bowl, mix the olive oil, lemon juice, salt, and garlic. Pour over the salad and toss to mix.
• Chill 1 to 2 hours before serving.

Makes 6 servings

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      • Paul says:

        I’m making the Hoppin’ Juan variation (black beans in place of black-eyed peas) of this for my office Mardi Gras food celebration. Will probably sub lime juice for lemon and possibly add some dry Cajun seasoning as well.

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