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Black-Eyed Hoppin' John Salad

Nov/Dec 2015


by in Jan 1997
Black-Eyed Hoppin’ John Salad
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  • 2 cups cooked rice
  • 2 cups cooked black-eyed peas (or one 16-ounce can)
  • 1/2 pound ham, cubed
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup chopped parsley
  • Dressing:
  • 1/2 cup olive oil
  • 1/4 cup vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1 bay leaf


Combine all ingredients and marinate salad in dressing for at least an hour. Rice and peas can be combined while still hot. Refrigerate. Remove bay leaf before serving.
Updated Wednesday, February 9th, 2005

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