Zesty Hoppin John Salad

I created this salad version of Hoppin John by combining a number of ingredients from other Hoppin John recipes and adding cilantro, tomatillos, and lemon juice for a zesty flavor. The salad is just as good without red pepper for those with discerning palates. Also as an alternative, a favorite hot sauce can be substituted for the red pepper with each individual serving. I like to add a dash of Louisiana-style cayenne pepper sauce to mine.

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

Ingredients

• ¼ cup lemon juice
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon chopped cilantro
• 3 (15 ounce) cans black-eyed peas, drained
• ½ teaspoon red pepper flakes, or to taste (Optional)
• 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
• 4 leaves romaine lettuce, or as needed (Optional)

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.