Hoppin John Salad

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Hoppin’ John is a rice and bean salad traditionally served in the southern United States on New Year’s Day to bring a year filled with luck. Eaten any time of year, however, this salad is delicious and loaded with cancer-fighting power-foods.

Ingredients

1 1/2 cups cooked or canned black-eyed peas, rinsed and drained

1 1/2 cups cooked brown rice

1 tomato, diced

1/2 cup thinly sliced green onions

1/2 cup thinly sliced celery

2 T minced fresh parsley

1/4 cup freshly squeezed lemon juice

1 T olive oil

1-2 garlic cloves, minced

1/4 tsp salt

1/4 tsp pepper, optional

PER SERVING: 91 calories; 1.9 g fat; 0.3 g saturated fat; 18.5% calories from fat; 0 mg cholesterol; 3.7 g protein; 15.4 g carbohydrate; 1.3 g sugar; 3.6 g fiber; 68 mg sodium; 20 mg calcium; 1.2 mg iron; 5.4 mg vitamin C; 137 mcg beta-carotene; 0.4 mg vitamin E

Preparation

Combine the black-eyed peas, rice, tomato, green onions, celery, and parsley in a mixing bowl.

Whisk together the lemon juice, oil, garlic, and salt in a small bowl. Pour over the salad and toss gently until evenly distributed. If time permits, chill for 1 to 2 hours before serving to allow the flavors to blend.

Stored in a covered container in the refrigerator, leftover Hoppin’ John Salad will keep for up to 3 days.

Recipe by
Katherine Lawrence