1 1/2 cups cooked or canned black-eyed peas, rinsed and drained
1 1/2 cups cooked brown rice
1 tomato, diced
1/2 cup thinly sliced green onions
1/2 cup thinly sliced celery
2 T minced fresh parsley
1/4 cup freshly squeezed lemon juice
1 T olive oil
1-2 garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper, optional
PER SERVING: 91 calories; 1.9 g fat; 0.3 g saturated fat; 18.5% calories from fat; 0 mg cholesterol; 3.7 g protein; 15.4 g carbohydrate; 1.3 g sugar; 3.6 g fiber; 68 mg sodium; 20 mg calcium; 1.2 mg iron; 5.4 mg vitamin C; 137 mcg beta-carotene; 0.4 mg vitamin E
Whisk together the lemon juice, oil, garlic, and salt in a small bowl. Pour over the salad and toss gently until evenly distributed. If time permits, chill for 1 to 2 hours before serving to allow the flavors to blend.
Stored in a covered container in the refrigerator, leftover Hoppin’ John Salad will keep for up to 3 days.
To view The Cancer Project's delicious recipes, please visit: