This is what we ended up with. Ham, biscuits and black eyed pea salad.
Well, I wanted to show you what I ended up cooking for New Year's Day and prove to you I would never totally forgo Black Eyed Peas on January 1st. I was raised right, you know.
What evolved from the pot o'peas, was a lighter, fresher salad version.
It was much better received by my family than the usual John-who-hops.
And as far as the original, bonafide Hoppin' John recipe? Well, I guess I did miss it a little bit. Maybe I'll start a new tradition and pull out Rachel's recipe for Groundhog's Day. (Hoppin' Hog??)
But no matter what, I thank you all deeply for your kind concern.
Fairhope Supply Co. Black Eyed Pea Salad
3 cups cooked black eyed peas
1 chopped onion
2 stalks chopped celery
1 chopped bell pepper
1 cup corn
1/2 cup English peas (This isn't in the normal ingredients list, but I throw English peas in everything)
1 chopped tomato
1 handful chopped fresh parsley
Mix together and toss with dressing:
1 cup olive oil
1/2 cup cider vinegar
3 teaspoons minced garlic
2 Tablespoons honey
salt and pepper to taste
Best if made the day before and kept in the refrigerator overnight.
You can find this recipe with other great ideas on Coastal Charm, From My Front Porch to Yours, Savvy Southern Style, Primp Junktion, The Dedicated House, Cedar Hill Ranch, Mockingbird Hill Cottage, Southern Lovely and Stone Gable.