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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
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 |
1/4 cup lemon juice |
1/4 cup balsamic vinegar |
1/4 cup olive oil |
1 tablespoon chopped cilantro |
1/2 teaspoon red pepper flakes, or to taste (optional) |
4 leaves romaine lettuce, or as needed (optional) |
Directions:
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.
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