Black-Eyed Pea Salad

From The China Study Cookbook. This vegan salad will keep in the refrigerator for several days and is perfect when you need a quick snack or meal. For added color and variety, or to add interest to second-day leftovers, add 1 cup of fresh or frozen corn kernels and/or a sweet green or red pepper, chopped. You can also use cooked fresh, frozen, or dried black-eyed peas in place of the canned peas (use 2 cups).

• Ready In: 15 mins
• Serves: 2

Ingredients

• Salad

• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 2  cups cooked brown rice
• 2  green onions, sliced
• 1  green bell pepper, diced
• 1  celery, diced
• 2  small tomatoes, diced
• 1  tablespoon  finely chopped fresh parsley

• Dressing

• 4  tablespoons lemon juice
• 1  tablespoon light soy sauce
• 1⁄4 teaspoon brown mustard
• 1⁄4 teaspoon maple syrup
• 2  garlic cloves, minced

Directions

1. Combine all the salad ingredients in a large bowl.
2. Mix dressing ingredients in a small bowl, then pour over the salad and toss to mix. Chill 1-2 hours if time permits.