Hoppin' John Salad

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Susan Campbell

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Serves 8

Combine the following in a mixing bowl:
1 15-ounce can black-eyed peas, drained
3 cups cooked brown rice (1 cup uncooked)
4 green onions, finely sliced
2 stalks celery, sliced (1-1/2 cups)
2 tomatoes, diced
2 tablespoons finely chopped fresh parsley

Mix the following vinaigrette ingredients and pour over salad. Toss gently.
2 tablespoons olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1 garlic clove, crushed

Chill 1 to 2 hours if time permits.

Nutrition information per serving: 190 calories; 7 g protein; 35 g carbohydrate; 2 g fat; 372 mg sodium; 0 mg cholesterol

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