By Dawn Hilton Williams a.k.a. The Vegucator
Symbolizing prosperity on New Years, this Shortcut Hoppin’ John Salad is a flavorful and nutritious dish that celebrates the black-eyed pea, which is a staple ingredient brought to the Americas at great risk by our ancestors during the transatlantic slave trade.
Salad
• 3/4 bunch of curly or 1 bunch of dino kale, chopped, with woody stems removed (the kale is optional-you can sub with 1 cup flat leaf parsley instead)
• 2 (15-ounce) cans of black-eyed peas, rinsed (add up to 1 hot sauce)
• 2 cups of quinoa, cooked or brown rice (cook with 1 bay leaf, 1 teaspoon garlic powder, 1 teaspoon pepper and a pinch of salt)
• 1 medium yellow onion, finely chopped
• 2 yellow bell peppers, seeded and chopped
Salad method
In a medium to large bowl:
- Combine kale, black-eyed peas, quinoa (or brown rice), onion, and bell peppers.
- Add dressing to the salad; folding or stirring to combine
- Refrigerate at least 25 minutes before serving
Dressing
• 2 ½ tablespoon white distilled vinegar or red wine vinegar
• 1 tablespoon Grapeseed oil (Optional) Substitute aquafaba
• 2 teaspoon paprika
• 1 teaspoon ground black pepper
• 3/4 teaspoon of kosher or sea salt
Dressing method
- Add the vinegar to a small bowl.
- Whisk oil or aquafaba gradually to combine.
- Add paprika, pepper and salt; whisking to combine then set aside.
Pro tips: If you don’t have time to chill before serving:
While the kale is optional it adds loads of fiber and nutrients so encourage you to keep it in the recipe.
- Add only the kale to your bowl 1/4 of your dressing and massage for a couple of minutes (allowing the vinaigrette to more quickly flavor your kale).
- Add all other ingredients, fold or combine well, and allow 10 minutes uncovered in refrigerator before serving