Hoppin’ John Salad
By CNS Recipes
Protein-packed and plant-based, this rice and bean salad is crisp with celery and parsley.
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 10 minutes
Total time: 10 minutes
Yield: 6 servings
What You'll Need
1 15-ounce can black-eyed peas, rinsed and drained
2 cups cooked brown rice
1 celery stalk, sliced
2 green onions, sliced
1 Tbsp finely chopped fresh parsley
¼ cup lemon juice
2 garlic cloves, crushed
2 small tomatoes, diced
Salt/pepper to taste (optional)
Earn your plant-based nutrition certificate
How to Make It
1 Combine the black-eyed peas, rice, green onions, celery, tomatoes, and chopped parsley in a large bowl.
2 Mix the lemon juice, salt, and garlic. Pour over the salad and toss to mix.
3 Chill 1 to 2 hours before serving.
You Might Also Like
Copyright 2020 Center for Nutrition Studies. All rights reserved.
