Hoppin John Salad w/ Kale
Black-eyed peas are an often forgotten legume that is super healthy and really delicious! They have a whopping 13 grams of protein, 11 grams of fiber and provide 88% of RDA of folate, an important nutrient for the developing fetus and important for decreasing symptoms of depression. This salad is fresh and delicious and perfect for hot summer months.
1 cup long-grain brown rice
2 cups finely chopped kale
1 avocado, halved, pitted, and scored in small chunks (olives can be used instead)
5 T lime juice
1 T unseasoned rice vinegar
1 clove garlic, minced
4 green onions, sliced
4 stalks celery, diced
1 red bell pepper, diced
1/2 cup fresh chopped parsley
1 cup raw corn, fresh off the cob
2 cups cooked black-eyed peas
Sea salt
1/4 t cayenne pepper
Chopped tomato for garnish
Boil 2 cups water, add rice, lower heat to simmer, and cook for 20 – 30
minutes until tender. Place chopped kale in a large salad bowl and add
1/4 of the avocado, lime juice, and garlic. With hands, message kale
until tenderized and well coated with avocado and lime juice. Add
remaining ingredients, along with remaining avocado. Mix well. Salt to
taste. Gently mix in tomatoes or garnish on top each serving.