Black-Eyed Pea, Corn and Rice Salad
As one of the simplest ways to make family meals healthier, adding fruits and vegetables to everyday dishes can also provide a flavorful path to a more nutritious eating plan. With a dish like this Black-Eyed Pea, Corn and Rice Salad, you can put a veggie-focused meal on the table in next to no time. Recipe courtesy of the American Heart Association.
Ingredients
- 2 cans 15 1/2 ounces each no-salt-added or low-sodium black-eyed peas, rinsed and drained
- 1 can 15 1/4 ounces low-sodium or no-salt-added whole-kernel corn
- 1 package 8 1/2 ounces brown rice, microwaved according to package directions and broken into small pieces
- 2 medium ribs celery chopped
- 1 medium bell pepper seeded and chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon water
- 1/8 teaspoon black pepper
Instructions
- In large bowl, stir peas, corn, rice, celery, pepper, parsley, olive oil, water and black pepper until combined.
Video
Notes
Nutritional information per serving: 231 calories; 10 g protein; 7 g fiber.