Description
A traditional Southern dish made with black-eyed peas, rice, and vegetables.
Ingredients
Scale
- 1 cup black-eyed peas
- 1 cup cooked rice
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Rinse and soak black-eyed peas overnight.
- Cook black-eyed peas according to package instructions.
- In a large bowl, combine cooked black-eyed peas, rice, bell pepper, onion, and parsley.
- In a separate bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- Pour dressing over salad and mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be served warm or cold.
- Feel free to add other vegetables like corn or tomatoes.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: hoppin' john salad, Southern salad, black-eyed peas salad