Hoppin' John Salad

2 cups cooked black-eyed peas, or  1- 15 ounce can black eyed peas, drained and rinsed (I used frozen)1 ½ cup cooked brown rice
½ cup finely sliced green onions (I used a shallot)
1 celery stalk, thinly sliced (about ½ cup) (I used 2)
1 tomato, diced (I used two)
2 Tbsp finely chopped fresh parsley
¼ cup lemon juice
1 Tbsp olive oil
¼ tsp sea salt
1-2 cloves garlic, crushed. 

Combine peas, rice, onion, celery, tomato, and parsley in a mixing bowl.  In a small bowl, mix together lemon juice oil, salt, and garlic and pour over salad.  Toss gently.  Chill 1-2 hours if time permits. 

PS I used Hendrickson’s original sweet vinegar and olive oil salad dressing in place of lemon and olive oil.