Hoppin’ John Salad - Something Edible
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Hoppin’ John Salad

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Hoppin’ John Salad


Servings: Serves 6-8 as a side.

Prep Time: 15 minutes

Cook Time: 45 minutes



  • 2 Tbsps pickled jalapenos diced
  • 1 Tbsp jalapeno pickling liquid (Cider vinegar will work too.)
  • 1/4 cup cilantro minced (or Italian parsley if you're a cilantro-hater)
  • 1 clove garlic minced
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1 lemon Just the juice.
  • 1/4 cup extra-virgin olive oil
  • The Rest

  • 15 oz canned black-eyed peas Drained (or 2 cups prepared if you're cooking from dry)
  • 3 cups brown rice prepared and cooled (that's about a cup and a half dry)
  • 1/2 cup vidalia onion fine dice (about 1/2 a medium onion)
  • 1/4 cup celery include the tops!
  • 6 pieces bacon cooked and crumbled.

  • Instructions: Cook rice to package directions and allow to cool to room temperature (from the fridge is fine too). Whisk, jalapeno, jalapeno "juice", cilantro, garlic, salt, lemon juice, olive oil, and black pepper to make a dressing. While those flavors mingle, stir together black-eyed peas, rice, onion, and celery. Toss with dressing. When ready to serve, adjust seasoning with more salt and pepper if necessary, stir in crumbled bacon, and garnish with more cilantro.

    Notes: The long cooking time with this recipe is almost exclusively the fault of the brown rice. Use long-grain white rice if you're impatient.

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