Hoppin’ John Salad
Plant-based dishes aren’t just healthy—they can be hearty too. Even salads! With a base of rice and beans, this Southern-inspired favorite is protein-packed, fiber-filled, and delicious. The fresh celery gives it a delightful crunch, and the parsley adds a refreshing burst of herbaceous flavor.
Prep: 10 mins
Total: 10 mins
Yield: 6 servings
Ingredients
Ingredients
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 2 cups cooked brown rice
- 2 green onions, sliced
- 1 celery stalk, sliced
- 2 small tomatoes, diced
- 1 Tbsp finely chopped fresh parsley
- ¼ cup lemon juice
- 2 garlic cloves, crushed
- Salt and pepper to taste (optional)
Instructions
Instructions
- 1. Combine the black-eyed peas, rice, green onions, celery, tomatoes, and chopped parsley in a large bowl.
- 2. Mix the lemon juice, garlic, and salt and pepper. Pour over the salad and toss to mix.
- 3. Chill 1 to 2 hours before serving.
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