Black-Eyed Hoppin' John Salad


Rate this Recipe: 

No votes yet


2 cups cooked rice
2 cups cooked black-eyed peas (or one 16-ounce can)
1/2 pound ham, cubed
1 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped parsley
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
1 bay leaf


Combine all ingredients and marinate salad in dressing for at least an hour. Rice and peas can be combined while still hot. Refrigerate. Remove bay leaf before serving.

Cooking & Recipes


Makes 8 servings.

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter