Black-Eyed Pea Hoppin' John Salad

Recipe for Black-Eyed Hoppin' John Salad
Sam Jones/Quinn Brein


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.



Makes 8 servings.

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