Black-Eyed Pea, Corn, and Rice Salad
Photography Courtesy American Heart Association
Featured in April/May 2020
Ingredients
2 15½-ounce cans no-salt-added or low-sodium black-eyed peas rinsed and drained
1 15-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 sweet pepper seeded and chopped
¼ cup chopped fresh parsley
1 tablespoon extra virgin olive oil
1 tablespoon water
⅓ teaspoon black pepper
Instructions
- In a large bowl stir all of the ingredients until combined.
Recipe courtesy American Heart Association
