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Hoppin' John Salad, Vegan

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Submitted by jc108

Vegan Hoppin’ John salad tosses black-eyed peas, brown rice, spinach, and onion in a tangy vinegar dressing. A chilled, plant-based take on the Southern New Year’s tradition.

YIELD

6 servings

PREP

30 min

COOK

20 min

READY

210 min

A Chilled, Plant-Based Riff on a Southern New Year’s Classic

Classic Hoppin’ John is a hot pot of black-eyed peas and rice cooked with pork. This vegan version flips the format and the season, serving the same flavor backbone cold as a chilled grain salad. It’s perfect for picnics, potlucks, and any time you want the lucky-bean tradition without firing up the stove.

The vinegar is what carries the dish. Distilled white vinegar lends a sharp, clean bite that wakes up the earthy black-eyed peas and lets the brown rice absorb a tangy backdrop while it chills. A small splash of water keeps the dressing from turning the salad too aggressive.

Thawed frozen spinach, thoroughly drained, contributes a soft green chew without the volume of fresh leaves. Press the spinach in a fine-mesh strainer or wring it in a towel to get rid of excess water, otherwise the salad weeps liquid as it sits.

Kitchen Tips

  • Use cold leftover brown rice if you have it. Day-old rice has a firmer texture that holds up better in the dressing.
  • Drain the canned black-eyed peas thoroughly and rinse off the canning liquid, which carries excess sodium and a tinny note.
  • Chill the salad at least 3 hours before serving. The flavors need time to meld and the acidity rounds out as it sits.
  • Skip the bacon bits to keep it fully vegan, or use a plant-based version if you want that smoky pop.

Variations

  • Add diced red bell pepper or chopped scallions for crunch and color.
  • Stir in a teaspoon of smoked paprika or chipotle powder for vegan smokiness in place of bacon.
  • Swap the white vinegar for apple cider vinegar for a softer, fruitier edge.

Ingredients

1 ¼ 296
CUPS ML BLACK-EYED PEA
cooked or canned (rinsed and drained)
79
CUP ML ONIONS
chopped
6 90
TABLESPOONS ML WHITE VINEGAR
distilled
1 ½ 355
CUPS ML BROWN RICE
cooked
2 30
TABLESPOONS ML WATER
10 289
OUNCES ML/G SPINACH
frozen, chopped, thawed, and well drained
¼ 1.3
TEASPOON ML BLACK PEPPER
2 30
TABLESPOONS ML BACON BIT
optional

Directions

In a large bowl, toss the black-eyed peas, rice, spinach, and onion until completely combined.

In a small bowl, stir together the vinegar, water, and pepper.

Pour over the salad and toss.

Chill for at least a few hours to let flavors blend.

Sprinkle on the Bacon Bits (if you use them), toss again, and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 1298 9% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 303mg 13%
Total Carbohydrate 86g 86%
Dietary Fiber 22g 88%
Sugars g
Protein 67g
Vitamin A 86% Vitamin C 29%
Calcium 36% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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