Black-Eyed Pea, Corn and Rice Salad
Try this tasty vegetarian salad to freshen up your summer palate.
Ingredients
- 2 (15½-ounce) cans no-salt-added or low-sodium black-eyed peas, rinsed and drained
- 1 (15¼-ounce) can low-sodium or no-salt-added whole-kernel corn
- 1 (8½-ounce) package brown rice, microwaved according to package directions and broken into small pieces
- 2 medium ribs celery, chopped
- 1 medium bell pepper, seeded and chopped
- ¼ cup chopped fresh parsley
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon water
- ¹⁄₈ teaspoon black pepper
Directions
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In large bowl, stir peas, corn, rice, celery, pepper, parsley, olive oil, water and black pepper until combined.
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Serve as is, or refrigerate it to serve chilled later.
