Hoppin’ John is a traditional southern dish of rice and black-eyed peas traditionally served on New Year’s Day to guarantee prosperity in the new year. That hearty, warming dish is in my New Year’s Day rotation, usually made with black-eyed peas I bought at the farmers market and put up in the freezer during the summer. Black-eyed peas are traditional on New Years, but they are in season in the summer. And they make a great cold salad, with a tender bite and earthy flavor. I’ve read recipes for hoppin’ john salad over the years, most using the peas only and those usually canned. But I wanted to create my own summer version, focusing on fresh peas, with truly Southern, tangy-sweet dressing and a hint of fresh from herbs and crunch from the classic vegetables of Southern cooking.
This hearty salad is a perfect side for a cook-out or a fried chicken lunch. It can be made ahead and held until ready to serve. It’s refreshing but filling enough to stand alone. It’s a pretty salad on the table (particularly in this Mississippi made McCarty Pottery Black-eyed Pea platter). When I have it on hand, I use Carolina gold rice t
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