Zesty Hoppin John Salad Popular Recipes

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Zesty Hoppin John Salad

"I created this salad version of Hoppin John by combining a number of ingredients from other Hoppin John recipes and adding cilantro, tomatillos, and lemon juice for a zesty flavor. The salad is just as good without red pepper for those with discerning palates. Also as an alternative, a favorite hot sauce can be substituted for the red pepper with each individual serving. I like to add a dash of Louisiana-style cayenne pepper sauce to mine."

Ingredients :

3 (15 ounce) cans black-eyed peas, drained
8 stalks celery, cut into 1/4-inch dice
10 roma (plum) tomatoes, cut into 1/4-inch dice
1 cucumber, cut into 1/4-inch dice
1 red onion, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
1 yellow bell pepper, cut into 1/4-inch dice
1 orange bell pepper, cut into 1/4-inch dice
2 tomatillos, cut into 1/4-inch dice
1/4 cup lemon juice
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon chopped cilantro
1/2 teaspoon red pepper flakes, or to taste (optional)
4 leaves romaine lettuce, or as needed (optional)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.