Recipe courtesy of Sherryl Woods and Teddi Wohlford

Hoppin' John New Year's Salad

  • Level: Easy
  • Total: 3 hr 40 min
  • Prep: 40 min
  • Inactive: 3 hr
  • Yield: 6 servings
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1 1/2 cups cooked and drained black-eyed peas

2 1/4 cups cooked white rice, cooled

1/4 cup chopped red onion

1/4 cup chopped celery 

1/2 large red bell pepper, seeded and chopped

1/2 hot pepper, such as jalapeno, seeded and minced

2 tablespoons minced fresh basil

1 clove garlic, minced

Juice of 1 large lemon

3 tablespoons extra-virgin olive oil 

Salt and freshly ground black pepper


  1. In a large serving bowl, mix together the peas, rice, onion, celery, bell pepper, hot pepper, basil and garlic. Whisk together the lemon juice, oil and salt and pepper to taste. Stir into the salad. Cover and refrigerate for several hours or up to 3 days. Adjust the salt and pepper before serving.