Recipe for Black-Eyed Pea Hoppin' John Salad | Almanac.com

Black-Eyed Pea Hoppin' John Salad

Photo Credit
Sam Jones/Quinn Brein
Makes 8 servings.
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Hoppin’ John is traditionally served on New Year’s Day for a year’s worth of good luck. This recipe takes the classic black-eyed peas dish and turns it into a salad. Why is it called Hoppin’ John? Learn more at our Hoppin’ John page!

2 cups cooked rice
2 cups cooked black-eyed peas or 1 can (16 ounces) black-eyed peas, drained and rinsed
1/2 pound ham, diced
1 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
1/4 cup chopped fresh parsley

In a bowl, combine all ingredients. Pour dressing (recipe below) over salad, mix well, and refrigerate for at least one hour. Remove bay leaf before serving.


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 pepper
1 bay leaf

Combine all ingredients in a bowl or a container with a lid, and whisk or shake to blend.

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