Shorcut Hoppin’ John Salad

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.

• 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:

  1. Combine kale, black-eyed peas, quinoa (or brown rice), onion, and bell peppers.
  2. Add dressing to the salad; folding or stirring to combine
  3. Refrigerate at least 25 minutes before serving

• 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

  1. Add the vinegar to a small bowl.
  2. Whisk oil or aquafaba gradually to combine.
  3. 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.

  1. 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).
  2. Add all other ingredients, fold or combine well, and allow 10 minutes uncovered in refrigerator before serving