This low-fat, high-protein recipe is sure to make a great start to a healthy and happy new year!
Makes 10 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 green onions, finely sliced
1 celery stalk, thinly sliced (about 1/2 cup)
1 tomato, diced
2 tablespoons fresh parsley, finely chopped
1/4 cup lemon juice
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, salt, and garlic and pour over the salad. Toss gently. Chill 1 to 2 hours if time permits.
Nutrition Information | Per serving (1/2 recipe):
calories: 91; fat: 1.9 g; saturated fat: 0.3 g; calories from fat: 18.5%; cholesterol: 0 mg; protein: 3.7 g; carbohydrate: 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
Recipe from Jennifer Raymond M.S., R.D. found in Turn Off the Fat Genes by Neal D. Barnard, M.D.