Hoppin' John Salad Vegan

Hoppin’ John is a Southern tradition, typically made with black-eyed peas, rice, and pork for good luck on New Year’s Day. This vegan version strips out the meat and turns it into a cold salad that works all year long.

Black-eyed peas and brown rice make up the base, and chopped spinach adds color, iron, and a mild earthiness that complements the beans. The dressing is intentionally simple: white vinegar, water, and black pepper. No oil, no sugar. That clean acidity lets the peas and rice flavors come through without anything getting in the way.

Chilling for a few hours before serving is what pulls everything together. The vinegar soaks into the rice and peas, the spinach softens slightly, and the onion mellows from sharp to sweet.

Kitchen Tips

• Drain and rinse canned black-eyed peas thoroughly. The canning liquid is starchy and will make the salad gummy.
• Squeeze as much water out of the thawed frozen spinach as possible. Wet spinach dilutes the dressing and makes the salad watery.
• Use cooked and cooled brown rice, not hot. Hot rice absorbs the dressing too fast and turns mushy.
• The optional Baco Bits (soy-based bacon bits) add a smoky, salty crunch if you want it. Skip them for a cleaner, simpler flavor.

Variations

• Add diced red bell pepper and corn kernels for more color and a Southwestern lean.
• Swap the white vinegar dressing for a lemon-tahini dressing for a creamier, richer take.
• Toss in chopped fresh collard greens instead of spinach for a more traditional Southern green.