Happy Father's Day! All this week, we have been focusing on plant-based men — my dad , these awesome guys , and Glenn (our inspirational Herbie of the Week). Today, I hope you're able to enjoy the day with family and treasure every moment . And maybe share a delicious plant-based recipe?
I'm a believer that healthy eating should be a family affair (I know this is not always easy at first, but it's fantastic when it happens — even if it's little by little). So I think Father's Day is the perfect day to talk about The China Study Cookbook by LeAnne Campbell Disla, PhD, the daughter of Dr. T. Colin Campbell (and her son took the photos!). I am delighted to have the opportunity to share the Black-Eyed Pea Salad recipe from the cookbook — and I'm giving away THREE copies of the book to a few lucky Herbies!
The China Study Cookbook is full of recipes supporting the whole food, plant-based lifestyle based on research from The China Study . The book is full of personal favorites of the Campbell family (I imagine their family gatherings are chock-full of delicious food!) . I had the pleasure of endorsing the book — and it's on the back cover! So exciting! Here's what I had to say about it:
"The China Study Cookbook combines the best and healthiest practices of the plant-based movement with no-oil dishes you and your family will love."
I'm really excited about sharing this Black-Eyed Pea Salad recipe from the cookbook today. This is a cool and refreshing recipe that would be perfect to take to summer picnics and cookouts. And very little cooking involved — ideal for hot days when you don't want to be standing in front of the stove. Enjoy!
Black-Eyed Pea Salad
Preparation time: 15 minutes | Chilling time: 1–2 hours
For the 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 stalk, diced
- 2 small tomatoes, diced
- 1 tablespoon finely chopped fresh parsley
For the Dressing:
- 4 tablespoons lemon juice
- 1 tablespoon light soy sauce
- ¼ teaspoon brown mustard
- ¼ teaspoon maple syrup
- 2 cloves garlic, minced
Combine the peas, rice, green onions, green pepper, celery, tomatoes, and parsley in a large bowl. Mix lemon juice, soy sauce, mustard, maple syrup, and garlic in a small bowl. Pour dressing over the salad and toss to mix. Chill 1–2 hours if time permits.
Tips:
This 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).
**Giveaway is now closed. Winners were chosen randomly and have been notified via email.**
BONUS!
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