Hoppin’ John is a beans and rice dish from the south that is traditionally made on New Year’s Day for good luck. I don’t know about you, but I need good luck all throughout the year, so I have no problem making this salad right smack in the middle of summer. The best thing about it is that you can make it one day (or night) and have a healthy, convenient lunch ready for the next 3-4 days. The original Hoppin’ John dish is made with bacon and who knows what else–I’m not from the south–but this salad version is much healthier.
I originally encountered this recipe when my mom was diagnosed with cancer in 2007 and I started my nutrition mission. Cancerproject.org is home to a group that promotes a plant-based diet for cancer survival and they have a free cook book that I downloaded, The Survivor’s Handbook: Eating Right for Cancer Survival. Even for someone without cancer, this is a great resource for transitioning to a plant-based diet and has a ton of great recipes! They have a Hoppin’ John Salad recipe that was the inspiration for my salad. I made a few changes to make it more colorful and crunchy, but you should check out the book because the original recipe is great, too.
Adapted from The Survivor’s Handbook: Eating Right for Cancer Survival