Hoppin' John Salad
Makes about 10 1/2-cup servings
cooked black-eyed peas, or 1 15-ounce can black-eyed peas, drained
Combine black-eyed peas, rice, green onions, celery, tomato, and parsley in a mixing bowl. In a small bowl, mix together lemon juice, oil, salt, and garlic and pour over the salad. Toss gently. Chill 1 to 2 hours if time permits.
Per 1/2-cup serving
Source: Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.