Hoppin' John Salad | The Whole Grains Council

Ingredients

• 3 tablespoons white distilled vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 tsp of sea salt (e.g., pink Himalayan)
• ½ bunch kale, chopped, with tough stems removed
• 2 (15-ounce) cans of no or low sodium black-eyed peas, rinsed
• 2 cups of quinoa, cooked
• 1 medium onion, chopped
• 1 orange bell pepper, chopped
• 1 yellow bell pepper, chopped