Hoppin’ John Salad
Source: Recipes in a SNAP!
- 1 14.5 oz. can black-eyed peas, rinsed, and drained
- 3 cups cooked brown rice
- ½ cup purple onion, chopped
- ¼ cup parsley, chopped
- ½ cup celery, chopped
- 1 clove garlic, chopped
- ¼ cup olive oil
- 3 Tbsp. lemon juice
- ¼ tsp pepper
Combine peas, rice, onion, and celery in large bowl.
Top with chopped parsley and garlic.
Whisk together lemon juice, olive oil, and pepper. Pour over rice mixture.
*try this recipe with a seeded and minced jalapeno pepper for added spice!