RECIPE FROM "SANDY'S
Hoppin' John Salad
(From Southern Living Online)
2 celery ribs
1 yellow bell pepper
1 red bell pepper
1/2 medium onion
4 (15-ounce) cans black-eyed peas, rinsed and drained
2 jalapeño peppers, seeded and diced
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/2 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
4 bacon slices, cooked and crumbled
Garnish: fresh chopped parsley
Dice first 4 ingredients. Combine diced vegetables, peas, and next 6 ingredients in a large bowl.
Combine vinegars in a small bowl, and whisk in oil in a slow, steady stream, blending well. Add to vegetable mixture, tossing gently to coat. Cover and chill 3 to 4 hours.
Stir in bacon. Garnish, if desired.
Makes 7 cups