 |
Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 2 |
|
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. 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.
|
|