Makes about 6 cups
Black-eyed peas give this salad a wonderfully distinct flavor.
2 15-ounce cans black-eyed peas, drained
2 cups cooked brown rice
2 green onions, sliced
1–2 garlic cloves, crushed
1 stalk celery, sliced (about ½ cup)
2 small tomatoes, diced
2 tablespoons finely chopped parsley
⅓ cup lemon juice
½ teaspoon salt
Combine the black-eyed peas, cooked rice, green onions, garlic, celery, tomatoes, and chopped parsley in a salad bowl.
Mix the lemon juice and salt, then pour over the salad and toss gently to mix. Chill 1 to 2 hours if time permits.
Per serving: 110 calories; 5 grams protein; 21 grams carbohydrate; 0.5 gram fat; 280 mg sodium; 0 mg cholesterol