Recipes
Hoppin' John Salad
Makes 4 servings
3 cups cooked long-grain rice
2 15-ounce cans black-eyed peas, drained and rinsed
1 cup chopped red onion
1 garlic clove, minced
1 cup chopped celery
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
dash hot sauce
vegetable oil spray
Preheat oven to 350?F.
Combine rice, peas, onion, garlic, celery, parsley, salt, black pepper, and hot sauce in a casserole dish coated with vegetable oil spray. Bake uncovered for 20 minutes or until thoroughly heated.
Per serving (1/4 of recipe):
344 calories
1.2 g fat
0.3 g saturated fat
3.2% calories from fat
0 mg cholesterol |
15.2 g protein
68.5 g carbohydrate
2.9 g sugar
8 g fiber |
967 mg sodium
71 mg calcium
5.5 mg iron
6.9 mg vitamin C
204 mcg beta-carotene
0.6 mg vitamin E |
Recipe by Brie Turner-McGrievy, M.S., R.D.
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