Black-Eyed Pea Salad (WFPBNOGF)*
Prep Time
15 minutes
Prep Notes
Chilling time: 1 - 2 hours
Yields
makes 8 servings
Ingredients
FOR SALAD
1 15-ounce can black-eyed peas, drained and rinsed
2 cups cooked brown rice
2 green onions, sliced
1 green pepper, diced
1 celery stalk, diced
2 small tomatoes, diced
1 Tbsp finely chopped fresh parsley
FOR THE DRESSING
4 Tbsp (1/4 cup) lemon juice
1 Tbsp light soy sauce
1/4 tsp brown mustard
1/4 tsp maple syrup
2 cloves garlic, minced
Directions
- Combine the peas, rice, green onions, green pepper, celery, tomatoes, and parsley in a large bowl.
- Mix lemon juice, soy suce, mustard, maple syrup, and garlic in a small bowl.
- Pour dressing over the salad and toss to mix. Chill 1 - 2 hours if time permits.
Notes
This salad will keep in the refrigerator for several days and is perfect when you need a quick snack or meal.
For added color and variety, or to add interest to second-day leftovers, add 1 cup of fresh or frozen corn kernels and/or a sweet green or red pepper, chopped.
Credit
The China Study Cookbook