SALAD

BLACK BEAN AND COLLARD GREEN SALAD

Here, Hoppin' John, the traditional Southern dish of black-eyed peas and collards, gets a lightened-up salsa-fied, South Florida makeover. It's a sturdy salad perfect for a July Fourth buffet.

• About 1 dozen collard leaves (for 1 ½ cups shredded, packed)

• Grated zest of 1 lemon

• 4 tablespoons fresh lemon juice (about 2 lemons)

• 4 tablespoons olive oil

• 2 teaspoons cumin

• 2 cups diced ripe tomato (about 2 medium tomatoes)

• 1/3 cup chopped scallions (about 3 scallions)

• 1 (15-ounce) can black beans, rinsed and drained

• ½ cup chopped fresh cilantro

• Pinch of sea salt, or to taste

• Dash of hot sauce, if desired

Rinse collard leaves well and blot dry. Discard thick center stems and stack leaves for easy cutting. Roll up leaves and use a knife to shred into skinny ribbons. (Or process rolled leaves with shredding blade of a food processor.)

Place lemon zest and juice, olive oil and cumin in a large bowl; whisk to combine. Add shredded collards, stir to combine and set aside while you dice tomatoes and chop scallions. Add them to the bowl and mix.

Add black beans and cilantro; toss gently. Season to taste. Salad may be served at this point or covered and chilled. Makes 6 to 8 servings.

Per serving: 163.7 calories (50 percent from fat), 9.5 g fat (1.3 g saturated, 6.7 g monounsaturated), 0 cholesterol, 5.2 g protein, 16.2 g carbohydrates, 6.1 g fiber, 306.3 mg sodium.

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