Hoppin’ John Salad

  • Yield 10 servings

This low-fat salad stars black-eyed peas and brown rice.

Ingredients

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 to 2 garlic cloves, crushed

Instructions

  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

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