Thursday Nugget

Healthy Recipe of the Week

Black-Eyed Pea, Corn, and Rice Salad

Spring into April with some Fresh Leafy Greens!

Ingredients

  • 31 ounce can Black-Eyed Peas (drained, rinsed, no-salt added)
  • 25 ounce can Whole Kernel Corn (no-salt added)
  • 8 ounce Cooked Brown Rice (may substitute with Quinoa)
  • 2 stalk Celery (chopped)
  • 1 Bell Pepper (seeded, chopped)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Water
  • 2 tablespoons Lemon Juice (may substitute with vinegar of choice)
  • ¼ Fresh Parsley (chopped) (may substitute with 1 tbsp. dried parsley)
  • 1/8 teaspoon Black Pepper

Directions

Combine all the ingredients in a large bowl. Stir to combine and serve.

*Add the olive oil, water, lemon juice (or vinegar) separately to serve the salad at a later time.

 

Reference

American Heart Association (2017). doi: https://recipes.heart.org/Recipes/1028/BlackEyed-Pea-Corn-and-Rice-Salad

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About rrluthi

Certified fitness expert with a passion for educating and empowering the 55 and better "chronologically-enriched" population about the benefits of adopting and maintaining an active, healthy lifestyle, preventing injury, and feeling good. Proven strengths applying cutting-edge fitness/wellness concepts and research through roles as a health coach, fitness trainer, and group exercise instructor—in addition to promoting these concepts in a more systematic way through blogging and social media, community outreach, public speaking, corporate wellness program facilitation and senior fitness program support.
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