Hoppin’ John Salad

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Hoppin’ John Salad Hoppin’ John Salad Recipe Courtesy of


Servings: 6 to 8
Prep Time: 4 hours 15 min
Cook Time: 50 min
Difficulty: Easy

Ingredients Add to grocery list

2 cups rice
4 slices bacon
1 medium onion, chopped
8 ounces frozen black-eyed peas, thawed
2 cups fresh corn kernels (about 4 ears)
10 ounces frozen baby lima beans, thawed
2 cups chicken broth
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 1/2 teaspoons seasoned salt
1 teaspoon ground black pepper

Directions

Bring 4 cups water to a boil in a saucepan over high heat. Add rice, reduce heat to a simmer and cook for about 20 minutes, or until the rice has absorbed all the water.

In a large skillet, cook bacon over medium heat until crispy. Set aside on paper towels. Reserve drippings in skillet.

To the skillet add onions and cook over medium heat, for 3 to 4 minutes, or until tender. Add black-eyed peas, corn, lima beans, and chicken broth. Bring to a boil, cover, reduce heat, and simmer for 30 minutes, or until vegetables are tender; drain. Place into a large bowl.

In a small bowl, whisk oil, vinegar, seasoned salt, and pepper. Pour on top of vegetable mixture and toss to coat. Mix in rice and crumble in the reserved bacon. Cover and chill in refrigerator for a few hours before serving.

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Reader Comments:

54321

Made this today. So good and easy!!

By Sherry Woodhsm on January 01, 2014

54321

Excellent!! I accidently added freshly squeezed lemon juice into the dressing.....it tastes even better!!

By kelly213 on January 09, 2012

54321

Hopefully we will be living on Skidaway and really enjoy your local cooking!

By Peggy Lanahan on May 03, 2011

54321

By Anonymous on August 19, 2010

54321

This was easy to make and DELICIOUS!!!

By missyandpete on July 15, 2010

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