Hoppin’ John Salad

Hoppin’ John Salad

  • 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 tablespoon olive oil
  • 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, oil, salt, and garlic and pour over the salad. Toss gently. Chill 1 to 2 hours if time permits.