Hoppin' John Salad

About the Recipe

Ingredients

Makes 8 Servings

3 tbsp (45 mL) white distilled vinegar
1 tsp (5 mL) paprika
1 tsp (5 mL) garlic powder
1 tsp (5 mL) black pepper
1 tsp (5 mL) salt
1/2 bunch kale, chopped, with tough stems removed
2 15-oz cans (495 g) no or low- sodium black-eyed peas, rinsed
2/3 c (113 g) quinoa or amaranth, cooked
1 medium onion, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped

Directions

1. Whisk together the vinegar, paprika, garlic, black pepper, and salt in a small bowl.

   
   
   

2. Combine the kale, black-eyed peas, quinoa, onion, bell peppers, and dressing in a bowl.

   
   
   

3. Refrigerate to chill before serving.

   
   
   

Nutrition Facts