Foodie Friday

Healthy Recipe of the Week

Black-Eyed Pea, Corn, and Rice Salad

Spring into April with some Fresh Leafy Greens!

Image source:


  • 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


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.



American Heart Association (2017). doi:

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