Hoppin' John Salad
"Southern Living recipe for Hoppin' John Salad from November 2001. I can't believe that this wasn't already on the Zaar, it's delicious & one of my favorites for summertime.
The 4 hours "cooking" time is the chilling time."
- Ready In:
- 4hrs 10mins
- Ingredients:
- 15
- Yields:
-
7 cups
- Serves:
- 12-14
ingredients
- 2 celery ribs
- 1 yellow bell pepper
- 1 red bell pepper
- 1⁄2 medium onion
- 4 (15 ounce) cans black-eyed peas, rinsed & drained
- 2 jalapeno peppers, seeded and diced
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 1⁄4 cup olive oil
- 4 slices cooked bacon, crumbled
directions
- Dice first 4 ingredients. Combine with next 7 ingredients in a large bowl.
- Combine vinegars in a small bowl and whisk in the oil in a slow, steady stream. Blend well.
- Add vinegar mixture to bean mixture, tossing to coat.
- Cover and chill 4 hours.
- Before serving, stir in bacon.
- Optional: If desired, garnish with a small additional amount of fresh parsley.
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Reviews
-
This is very good. Great New Year`s dish. I used frozen peas, which of course had to be cooked. Peas take quite a time to cook.
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I will try anything, except organs (etc.) that originate from the neck up on any given animal.
My favorite cooking resource is Cook's Illustrated. Their exploration of foods and recipes is beyond compare, and they've never disappointed with their recipes.
