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