Foodie Friday

Healthy Recipe of the Week

Black-Eyed Pea, Corn, and Rice Salad

Spring into April with some Fresh Leafy Greens!


  • 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:

About rrluthi

Certified fitness expert with a passion for educating and empowering people of all ages (young "kiddos" to the active aging "baby boomers") 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, group exercise instructor, and rehabilitation aide—in addition to promoting these concepts in a more systematic way through blogging and social media, community outreach, and corporate wellness program facilitation.
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