Hoppin’ John Salad Recipe


  • 1/4 cup apple cider vinegar
  • 1/4 cup light molasses
  • 1/4 cup olive oil
  • 1/4 tsp. cayenne pepper
  • 1 lb. bag frozen black-eyed peas
  • 1-1/2 cups peeled yam, cut into 1/2 in. cubes
  • 2 cups (about 12 oz.) andouille sausage, cut into 1/2 in. cubes
  • 1-1/2 cups frozen sliced okra, thawed and patted dry
  • Salt and pepper to taste


Whisk vinegar, molasses, olive oil, and cayenne pepper in a small bowl.

Add black-eyed peas and yams into a large saucepan of salted water and bring to boil. Cook for 8 minutes, or until soft. Drain, cool, and place in a large bowl.

Add andouille, okra, and onion to the bowl. Pour dressing over and toss.