Hoppin’ John Salad

  • Yield: 10 servings


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


  1. 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. Makes about 5 cups.

Reprinted with permission from Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D., courtesy of The Cancer Project

Nutritional Info *per serving

  • Calories 91
  • Fat 2g
  • Saturated Fat 0.3g
  • Cholesterol 0mg
  • Sodium 68mg
  • Carbohydrate 15g
  • Fiber 3.6g
  • Sugars 1.3g
  • Protein 3.7g