Hoppin' John Salad

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Susan Campbell

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Makes 25 cups

Combine the following in a large bowl:

1 #10 can black-eyed peas, drained
2 quarts cooked brown rice (2-1/2 cups uncooked)
1-1/2 bunches green onions, finely sliced
4 stalks celery, sliced (1-1/2 cups)
8 small tomatoes, diced
1/2 cup finely chopped fresh parsley

Mix the following vinaigrette ingredients and pour over the salad. Toss gently.
3/4 cup olive oil
3/4 cup lemon juice
2 teaspoons salt
3 tablespoons crushed garlic

Chill 1 to 2 hours if time permits.

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