Monday, April 04, 2011

On the Table 9

This is my newest favorite vegan recipe. It's absolutely delicious, super flavorful and a snap to make, especially when you cheat and use precooked brown rice.

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.

Original recipe found here.

1 comment:

Shammickite said...

So this is served cold? It would taste really good hot, too. Maybe I'll try it.