Have you heard of this recipe? My coworker introduced me to this meal called “Hoppin’ John.” According to Sumi:
Hoppin’ John is a Southern dish eaten on New Year’s Day to bring prosperity and good luck in the upcoming year. Black-eyed peas signify coins, kale symbolizes money, and corn represents gold.
I made it for work as a recipe for Medifasters on Maintenance, but it turned out really good so I wanted to share it here too. Plus the pictures are gorgeous. There are variations on recipes, but I like this one because it’s lighter - more of a salad. Traditionally there’s bacon, but this is vegetarian.
Hoppin’ John Salad - makes about 10 servings
1 15-ounce can black-eyed peas, rinsed and drained
1 cup steamed brown rice
1/2 cup diced red onion
1 celery stalk, thinly sliced (about 1/2 cup)
½ cup diced red bell pepper
½ cup thawed frozen corn
1 cup kale cut into a chiffonade* (sliced into thin ribbons)
1 tsp. fresh thyme leaves
1 tsp. ground cumin
Pinch of cayenne pepper (optional)
1/4 cup lemon juice
2 Tbsp. apple cider vinegar
2 Tbsp. olive oil
1/4 tsp. salt
2 garlic cloves, crushed
*I can’t stomach raw kale. So I took a little bit of the olive oil and sauteed the kale in it until it was just starting to wilt and turned tender.
Combine black-eyed peas, rice, onion, celery, bell pepper, corn, and kale in a mixing bowl. In a small bowl, mix together thyme, cumin, cayenne pepper, lemon juice, vinegar, oil, salt, and garlic and pour over the salad. Toss gently. Chill 1 to 2 hours.
Nutrition information (per 1/2-cup serving):
- Calories: 145
- Fat: 4 g
- Protein: 4 g
- Carbohydrates: 24 g
- Fiber: 3 g