Recipes » Salads » Hoppin’ John Salad
T. Colin Campbell Center for Nutrition Studies

Hoppin’ John Salad

By 3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5(3)
Plant-based dishes aren’t just healthy—they can be hearty too. Even salads! With a base of rice and beans, this Southern-inspired favorite is protein-packed, fiber-filled, and delicious. The fresh celery gives it a delightful crunch, and the parsley adds a refreshing burst of herbaceous flavor.
Prep: 10 mins Total: 10 mins Yield: 6 servings
Gluten Free Low Sugar Nut Free Soy Free

Ingredients

Ingredients

  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 2 cups cooked brown rice
  • 2 green onions, sliced
  • 1 celery stalk, sliced
  • 2 small tomatoes, diced
  • 1 Tbsp finely chopped fresh parsley
  • ¼ cup lemon juice
  • 2 garlic cloves, crushed
  • Salt and pepper to taste (optional)
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Combine the black-eyed peas, rice, green onions, celery, tomatoes, and chopped parsley in a large bowl.
  • 2. Mix the lemon juice, garlic, and salt and pepper. Pour over the salad and toss to mix.
  • 3. Chill 1 to 2 hours before serving.

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