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Hoppin' John Salad

Makes about 10 1/2-cup servings

2 cups cooked black-eyed peas, or 1 15-ounce can black-eyed peas, drained
1 1/2 cups cooked brown rice
1/2 cup finely sliced green onions
1 celery stalk, thinly sliced (about 1/2 cup)
1 tomato, diced
2 tablespoons finely chopped fresh parsley
1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1 - 2 garlic cloves, crushed

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

  • Calories: 91
  • Fat: 1.9 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 18.5%
  • Cholesterol: 0 mg
  • Protein: 3.7 g
  • Carbohydrates: 15.4 g
  • Sugar: 1.3 g
  • Fiber: 3.6 g
  • Sodium: 68 mg
  • Calcium: 20 mg
  • Iron: 1.2 mg
  • Vitamin C: 5.4 mg
  • Beta Carotene: 137 mcg
  • Vitamin E: 0.4 mg

Source: Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.