Hoppin' John Salad (Makes about 5 cups)
- For the salad:
- 2 cups cooked black-eyed peas (1 cup dry) or 1 15-ounce can, drained
- 1 1/2 cups cooked brown rice (1/2 cup uncooked)
- 1/2 cup finely sliced green onions
- 1 celery stalk, thinly sliced (about 1/2 cup)
- 1 tomato, diced
- 2 tablespoons finely chopped parsley
- Combine all salad ingredients in a mixing bowl.
- For the vinaigrette:
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1-2 garlic cloves, crushed
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Mix together the vinaigrette ingredients and pour over salad. Toss gently. Chill 1 to 2 hours before serving if time permits.
Recipe from Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.
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