Hoppin' John Salad

Submitted by Chez Arnow

"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

1. Dice first 4 ingredients. Combine with next 7 ingredients in a large bowl.
2. Combine vinegars in a small bowl and whisk in the oil in a slow, steady stream. Blend well.
3. Add vinegar mixture to bean mixture, tossing to coat.
4. Cover and chill 4 hours.
5. Before serving, stir in bacon.
6. Optional: If desired, garnish with a small additional amount of fresh parsley.

Reviews

[kerrlm]

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.