Here’s a list of ingredients for a **vegan Hoppin’ John salad with rice**, optimized for SEO-friendly formatting and keywords:
- **Black-eyed peas** (canned or cooked from dried) - A staple in Hoppin’ John recipes, rich in protein and fiber.
- **Cooked brown rice or white rice** - A gluten-free base for the salad, providing a hearty texture.
- **Bell peppers** (red, green, or yellow) - Adds color, crunch, and a boost of vitamin C.
- **Red onion** - Provides a sharp, tangy flavor and antioxidants.
- **Celery** - Adds a refreshing crunch and pairs well with Southern-inspired dishes.
- **Fresh parsley or cilantro** - For a burst of freshness and vibrant flavor.
- **Garlic** - Enhances the savory profile of the salad.
- **Olive oil** - A healthy fat for dressing the salad.
- **Apple cider vinegar or lemon juice** - Adds tanginess and balances the flavors.
- **Dijon mustard** - For a zesty, creamy dressing base.
- **Smoked paprika** - Adds a smoky flavor, mimicking traditional Southern seasonings.
- **Cayenne pepper or hot sauce** - For a spicy kick, optional for heat lovers.
- **Sea salt and black pepper** - Essential for seasoning and enhancing flavors.
- **Vegan bacon bits or smoked tofu** (optional) - Adds a smoky, savory element.
- **Cherry tomatoes** (optional) - For a juicy, sweet addition.
- **Avocado** (optional) - Adds creaminess and healthy fats.
This **vegan Hoppin’ John salad** is perfect for a **plant-based**, **gluten-free**, and **nutritious meal**, ideal for **New Year’s traditions**, **Southern-inspired dishes**, or **healthy meal prep**.
Steps
# How to Make Vegan Hoppin’ John Salad with Rice: A Step-by-Step Guide
Hoppin’ John is a classic Southern dish traditionally made with black-eyed peas, rice, and pork. This vegan version transforms the recipe into a fresh, healthy, and flavorful salad that’s perfect for meal prep, potlucks, or a nutritious weeknight dinner. Packed with plant-based protein, fiber, and vibrant flavors, this vegan Hoppin’ John salad is a must-try for anyone looking to enjoy a Southern-inspired dish without animal products.
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## **Ingredients for Vegan Hoppin’ John Salad with Rice**
- **For the Salad:**
- 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
- 1 cup uncooked long-grain rice (brown or white)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 celery stalks, diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh parsley, chopped
- 1 jalapeño, seeded and minced (optional for heat)
- **For the Dressing:**
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup or agave
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
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## **Step-by-Step Instructions**
### **1. Cook the Black-Eyed Peas**
- If using dried black-eyed peas, rinse them thoroughly and soak overnight in water. Drain and rinse before cooking.
- In a large pot, add the soaked peas and cover with fresh water. Bring to a boil, then reduce to a simmer. Cook for 45-60 minutes or until tender but not mushy. Drain and set aside.
- **Pro Tip:** For a quicker option, use canned black-eyed peas. Simply drain, rinse, and add them directly to the salad.
### **2. Prepare the Rice**
- Rinse the rice under cold water to remove excess starch.
- In a medium saucepan, combine 1 cup of rice with 2 cups of water (or vegetable broth for extra flavor). Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes (or according to package instructions).
- Once cooked, fluff the rice with a fork and let it cool slightly.
### **3. Chop the Vegetables**
- While the rice and peas are cooking, prepare the vegetables. Dice the red bell pepper, red onion, and celery. Halve the cherry tomatoes and chop the parsley.
- If you enjoy a bit of spice, mince the jalapeño (remove seeds for less heat).
### **4. Make the Dressing**
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, smoked paprika, garlic powder, salt, and black pepper. Adjust seasoning to taste.
### **5. Assemble the Salad**
- In a large mixing bowl, combine the cooked black-eyed peas, rice, and chopped vegetables.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Garnish with fresh parsley and serve immediately or refrigerate for later.
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## **Serving Suggestions**
- Serve this vegan Hoppin’ John salad as a main dish or a side. It pairs well with cornbread, roasted vegetables, or a simple green salad.
- For added texture, top with toasted pecans or sunflower seeds.
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## **Why You’ll Love This Vegan Hoppin’ John Salad**
- **Nutrient-Rich:** Black-eyed peas and rice provide a complete protein, making this dish a great option for vegans and vegetarians.
- **Flavor-Packed:** The smoky, tangy dressing and fresh vegetables create a burst of flavor in every bite.
- **Meal Prep-Friendly:** This salad stores well in the fridge for up to 4 days, making it perfect for busy weeks.
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By following these steps, you’ll have a delicious, vegan-friendly Hoppin’ John salad that’s both satisfying and nutritious. Whether you’re new to plant-based eating or a seasoned vegan, this recipe is sure to become a favorite!