Best Zesty Hoppin John Salad Recipes

HOPPIN' JOHN SALAD

Hoppin' John Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Microwave one 10-ounce package frozen brown rice as the label directs; toss with one 15-ounce can black-eyed peas (drained and rinsed), 2 ounces chopped deli-sliced ham, 3 chopped celery stalks, 4 chopped scallions, 3 tablespoons each olive oil and apple cider vinegar, 2 tablespoons chopped parsley and 3/4 teaspoon kosher salt. Season with hot sauce.

HOPPIN' JOHN'S SOUTHERN POTATO SALAD

Hoppin' John's Southern Potato Salad image

Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic. It's dressed with mayonnaise, mustard and juice from the sweet pickle jar and incorporates fresh herbs for taste and greenery.

Provided by Suzanne Hamlin

Categories salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 pounds boiling potatoes or new potatoes, scrubbed and unpeeled
1 1/2 cups minced celery
1 cup scallions, cut in thin slices, including some of the green
3 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise
1 heaping tablespoon prepared mustard
1/2 cup sweet pickles, diced with some juice from the jar
Salt and freshly ground black pepper and cayenne pepper to taste
1 to 2 tablespoons chopped fresh herbs, like parsley and chives
Paprika to taste

Steps:

Cut potatoes in half if large, put in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and cook, uncovered, for about 15 minutes, until tender. Drain. Peel if desired, and cut into 1 1/2-inch wedges.
In a large serving bowl, mix the potato pieces with the celery, scallions and eggs.
In a small bowl, mix the mayonnaise, mustard, pickle cubes and juice; toss with the potatoes. Season to taste with salt and peppers. Sprinkle with chopped herbs and dust with paprika. Serve slightly chilled.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 583 milligrams, Sugar 6 grams, TransFat 0 grams

HOPPIN' JOHN SALAD WITH MOLASSES DRESSING

Hoppin' John Salad with Molasses Dressing image

Categories Salad Bean Vegetable Side Picnic Quick & Easy High Fiber New Year's Day Backyard BBQ New Year's Eve Sausage Pea Sweet Potato/Yam Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup apple cider vinegar
1/4 cup mild-flavored (light) molasses
1/4 cup olive oil
1/4 teaspoon cayenne pepper
1 (1-pound) bag frozen black-eyed peas
1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)
2 cups 1/2-inch cubes andouille sausage (about 12 ounces)
1 1/2 cups frozen sliced okra, thawed, patted dry
1 cup chopped red onion

Steps:

Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.
Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.

HOPPIN' JOHN SALAD

Hoppin' John Salad image

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.

Provided by Chez Arnow

Categories Peppers

Time 4h10m

Yield 7 cups, 12-14 serving(s)

Number Of Ingredients 15

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

Steps:

Dice first 4 ingredients. Combine with next 7 ingredients in a large bowl.
Combine vinegars in a small bowl and whisk in the oil in a slow, steady stream. Blend well.
Add vinegar mixture to bean mixture, tossing to coat.
Cover and chill 4 hours.
Before serving, stir in bacon.
Optional: If desired, garnish with a small additional amount of fresh parsley.

Nutrition Facts : Calories 175.1, Fat 6.5, SaturatedFat 1.2, Cholesterol 2.9, Sodium 686, Carbohydrate 22, Fiber 5.3, Sugar 0.8, Protein 8.2