Monday, January 2, 2012

Hoppin' John Salad [Recipe]

Not only is this scrumptious salad part of a Southern New Year's Day tradition, but it is Vegan! I made the Hoppin' John Salad tonight, as it was one of the first recipes on the 21 Day Vegan Kickstart menu. I love the mix of rice, peas, and vegetables. I add a couple dashes of cayenne pepper for a bigger kick.

Hoppin' John Salad

Serving size: about 10 1/2-cup servings

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.

Nutrition per 1/2-cup serving
  • Calories: 91
  • Fat: 1.9 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 18.5%
  • Cholesterol: 0 mg
  • Protein: 3.7 g
  • Carbohydrates: 15.4 g
  • Sugar: 1.3 g
  • Fiber: 3.6 g
  • Sodium: 68 mg
  • Calcium: 20 mg
  • Iron: 1.2 mg
  • Vitamin C: 5.4 mg
  • Beta Carotene: 137 mcg
  • Vitamin E: 0.4 mg

Source: Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D. via 


barefoot mama said...

sounds yummy!!!

I Thought I Knew Mama said...

Sounds delicious!

Lisa B. said...

We made this the other day - good stuff!

Angie said...

One of my favorites also called Texas Caviar in these parts.

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