black-eyed peas
Creative Commons License photo credit: d0602lstric

A great New Year resolution is to have a healthy happy new year 2011. And this low-fat, high-protein recipe from the Physicians Committee for Responsible Medicine (PCRM) is sure to make a great start to a healthy and happy new year!

Hoppin’ John Salad

Directions

Makes about 10 1/2-cup 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 finely sliced green onions
1 celery stalk, thinly sliced (about 1/2 cup)
1 tomato, diced
2 tablespoons finely chopped fresh parsley
1/4 cup lemon juice
1 tablespoon olive oil
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, oil, salt, and garlic and pour over the salad. Toss gently. Chill 1 to 2 hours if time permits.

Nutrition Information

Per 1/2-cup serving:

Calories: 91
Fat: 1.9 g
Saturated Fat: 0.3 g
Calories from Fat: 18.5%
Cholesterol: 0 mg

Protein: 3.7 g
Carbohydrates: 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 Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

Contact Info:

Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste. 400, Washington, DC 20016

Phone: 202-686-2210

E-mail: info@pcrm.org

Cheers to a Healthy Happy New Year!

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