Hoppin' John Salad
In many traditions, eating black-eyed peas is believed to be good luck!
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 to 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.
Source: Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.
Per 1/2-cup serving: Calories: 79; Fat: 0.5 g; Saturated Fat: 0.1 g; Calories from Fat: 5.4%; Cholesterol: 0 mg; Protein: 3.7 g; Carbohydrates: 15.3 g; Sugar: 1.9 g; Fiber: 3.4 g; Sodium: 67 mg; Calcium: 20 mg; Iron: 1.1 mg; Vitamin C: 6.3 mg; Beta-Carotene: 144 mcg; Vitamin E: 0.2 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.