Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

Dec. 30, 2014

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Black-eyed peas are a good source of protein, iron, and dietary fiber.

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Hoppin’ John Salad

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

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
1/4 teaspoon salt
1 - 2 garlic cloves, crushed

Directions

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.

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