Hoppin’ John Salad Recipes

Hoppin’ John Salad Recipes for Salads and Salad Dressings - How Foods Fight Cancer

MAKES ABOUT 5 CUPS (10 SERVINGS)

Hoppin’ John is a rice and bean dish traditionally served in the southern United States on New
Year’s Day to bring a year filled with luck. Eaten any time of year, however, this salad is delicious
and loaded with cancer-fighting power-foods.

11⁄2 cups cooked or canned black-eyed peas, rinsed and drained
11⁄2 cups cooked Brown Rice
1 tomato, diced
1⁄2 cup thinly sliced green onions
1⁄2 cup thinly sliced celery
2 tablespoons minced fresh parsley
1⁄4 cup freshly squeezed lemon juice
1 tablespoon olive oil
1 to 2 garlic cloves, minced or pressed
1⁄4 teaspoon salt


1. Combine the black-eyed peas, rice, tomato, green onions, celery, and
parsley in a mixing bowl.

2. Whisk together the lemon juice, oil, garlic, and salt in a small bowl.
Pour over the salad and toss gently until evenly distributed. If time
permits, chill for 1 to 2 hours before serving to allow the flavors to
blend.

3. Stored in a covered container in the refrigerator, leftover Hoppin’
John Salad will keep for up to 3 days.


PER SERVING: 91 calories; 1.9 g fat; 0.3 g saturated fat; 18.5% calories from fat; 0 mg cholesterol;
3.7 g protein; 15.4 g carbohydrate; 1.3 g sugar; 3.6 g fiber; 68 mg sodium; 20 mg calcium; 1.2
mg iron; 5.4 mg vitamin C; 137 mcg beta-carotene; 0.4 mg vitamin E