Zesty Hoppin John Salad

Black-eyed peas and colorful vegetables with an easy lemon juice and balsamic vinegar dressing make a pretty salad to serve as is or over romaine lettuce leaves.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 233 Calories

Ingredients

• 1 tablespoon chopped cilantro
• 3 (15 ounce) cans black-eyed peas, drained
• 8 stalks celery, cut into 1/4-inch dice
• 10 roma (plum) tomatoes, cut into 1/4-inch dice
• 1 cucumber, cut into 1/4-inch dice
• 1 red onion, cut into 1/4-inch dice
• 1 green bell pepper, cut into 1/4-inch dice
• 1 yellow bell pepper, cut into 1/4-inch dice
• 1 orange bell pepper, cut into 1/4-inch dice
• 2 tomatillos, cut into 1/4-inch dice
• 0.25 cup olive oil
• 0.25 cup balsamic vinegar
• 0.25 cup lemon juice
• 0.5 teaspoon red pepper flakes, or to taste
• 4 leaves romaine lettuce, or as needed

Recipe Instructions

Step 1

Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.