Hoppin' John Salad

To make the vinaigrette, add the vinegar to a small bowl. Drizzle in the olive oil gradually, whisking to combine. Add in the paprika, pepper and salt, whisking to combine.
To make the salad: In a medium to large bowl, combine the kale, black-eyed peas, quinoa, onion, and bell peppers. Add the vinaigrette to the salad mixture, stirring to combine. Refrigerate to chill before serving.

Banner Image:

Calvis photo Hoppin John .jpg

Grain:

Quinoa [1]

Ingredients:

For the vinaigrette:

3 tablespoons white distilled vinegar

2 tablespoons exra virgin olive oil

1 teaspoon paprika

1 teaspoon ground black pepper

1 tsp of sea salt (e.g., pink Himalayan)

For the salad:

½ bunch kale, chopped, with tough stems removed

2 (15-ounce) cans of no or low sodium black-eyed peas, rinsed

2 cups of quinoa, cooked

1 medium onion, chopped

1 orange bell pepper, chopped

1 yellow bell pepper, chopped

Active time:

15

Yield:

8

Nutrition:

Calories: 190, Fat: 6g, Saturated Fat: 0.5g, Sodium: 30mg, Carbohydrate: 30g, Sugar: 3g, Fiber: 6g, Protein: 8g

Author:

Recipe and photo contributed by A Taste of African Heritage Ambassador Calvis Williamson [2].

Diet:

African Heritage DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Affordable

Course:

Salads

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

ATOAH Ambassador Calvis Williamson’s [2] twist on Hoppin’ John is a creative take on a traditional African heritage favorite. She combines black-eyed peas, kale, and quinoa with a light vinaigrette for a chilled salad that makes an eye-catching entrée or side. Calvis suggests using pink Himalayan sea salt in this recipe.