Hoppin' John Salad
(Makes about 5 cups)

2 cups cooked black-eyed peas (1 cup dry) or 1 15-ounce can, drained
1-1/2 cups cooked brown rice (1/2 cup uncooked)
1/2 cup finely sliced green onions
1 celery stalk, thinly sliced (about 1/2 cup)
1 tomato, diced
2 tablespoon finely chopped parsley

Combine the above ingredients in a mixing bowl.

For the vinaigrette:
1/4 cup lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1-2 garlic cloves, crushed

Mix together the vinaigrette ingredients and pour over salad. Toss gently. Chill 1 to 2 hours if time permits.

Recipe from Turn Off the Fat Genes by Neal D. Barnard, M.D.

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