Zesty Hoppin John Salad
Description
Black-eyed peas and colorful vegetables with an easy lemon juice and balsamic vinegar dressing make a pretty salad to serve as is or over romaine lettuce leaves.
Ingredients
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3 (15 ounce) cans black-eyed peas, drained
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8 stalks celery, cut into 1/4-inch dice
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10 roma (plum) tomatoes, cut into 1/4-inch dice
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1 cucumber, cut into 1/4-inch dice
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1 red onion, cut into 1/4-inch dice
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1 green bell pepper, cut into 1/4-inch dice
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1 yellow bell pepper, cut into 1/4-inch dice
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1 orange bell pepper, cut into 1/4-inch dice
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2 tomatillos, cut into 1/4-inch dice
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1/4 cup lemon juice
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1/4 cup balsamic vinegar
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1/4 cup olive oil
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1 tablespoon chopped cilantro
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1/2 teaspoon red pepper flakes, or to taste
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4 leaves romaine lettuce, or as needed
Directions
1
Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.