Hoppin’ John Salad

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  • Servings: 4


  • 1 can (15-ounce) black-eyed peas, drained and rinsed
  • ⅓ cup chopped onion
  • 6 tablespoons distilled white vinegar
  • 1½ cup cooked brown rice
  • 2 tablespoons water
  • 1 package (10-ounce) frozen chopped spinach, thawed and well drained
  • ¼ teaspoon pepper
  • 2 tablespoons bacon bits or crisply fried bacon (optional)


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

  2. In a small bowl, stir together the vinegar, water and pepper. Pour over the salad and toss.

  3. Chill for at least two hours to let flavors blend. Sprinkle on the bacon, toss again and serve.

Recipe courtesy of

Carole Howell

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