Hoppin’ John Salad
In many traditions, eating black-eyed peas on New Year’s Day is believed to be good luck for the coming year!
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
1/4 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, salt, and garlic and pour over the salad. Toss gently. Chill 1 to 2 hours if time permits.
Per 1/2-cup serving: 79 calories; 0.5 g fat; 0.1 g saturated fat; 5.4%
calories from fat; 0 mg cholesterol; 3.7 g protein; 15.3 g
carbohydrates; 1.9 g sugar; 3.4 g fiber; 67 mg sodium; 20 mg calcium; 1.1 mg iron; 6.3 mg vitamin C; 144 mcg beta-carotene; 0.2 mg vitamin E
Source: Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.