Recipe: Hoppin' John Salad

from Physicians Committee For Responsible Medicine

Makes about 10 1/2-cup servings

The down-home goodness of black-eyed peas combined with flavorful brown rice makes a hearty, delicious salad. The recipe calls for canned black-eyed peas, but you can also cook your own or use frozen ones that have been cooked according to package directions.

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

Combine the black-eyed peas, brown rice, green onions, celery, tomato, and parsley in a salad bowl.

Mix the lemon juice, olive oil, salt, and garlic. Pour over the salad and toss to mix. Chill 1 to 2 hours before serving if time permits.

Nutrition information per 1/2 cup serving: 85 calories; 2 g protein; 15 g carbohydrate; 2 g fat; 3 g fiber; 60 mg sodium; calories from protein: 5%; calories from carbohydrates: 36%; calories from fats: 10%