Name: Recipe for Black-Eyed Pea Hoppin' John Salad | Almanac.com
Yield: Makes 8 servings.
Ingredients: 2 cups cooked rice; 2 cups cooked black-eyed peas or 1 can (16 ounces) black-eyed peas; drained and rinsed; 1/2 pound ham; diced; 1 cup chopped carrots; 1/2 cup chopped celery; 1/2 cup chopped onions; 1/4 cup chopped fresh parsley

Photo Credit

Sam Jones/Quinn Brein

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff

Yield

Makes 8 servings.

Dressing

Ingredients

1/2 cup olive oil

1/4 cup vinegar

1/2 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 bay leaf

About The Author

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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