Black-Eyed Pea, Corn and Rice Salad

Updated:Apr 25,2014


SCwH-Black-eyed Pea, Corn & Rice Salad

Black-Eyed Pea, Corn and Rice Salad



6 servings

About $1.45 per serving

2 (15.5 oz.) cans no salt added or low sodium black-eyed peas, drained and rinsed
1 (15 ¼ oz.) cans no salt added or low sodium whole kernel corn
1 (8.8 oz.) package fully-cooked brown rice, broken into pieces
2 celery stalks, chopped
1 bell pepper, seeds removed and chopped
1 tablespoons extra virgin olive oil or canola oil
1 tablespoon of water
2 tablespoons lemon juice or any type of vinegar
¼ cup fresh parsley, chopped or 1 tablespoon dried parsley
1/8 teaspoon black pepper

  1. Combine all the ingredients into a large bowl.
  2. Stir to combine and serve.

Cooking Tip: Before adding to the bowl, use your fingers to break the rice clumps into pieces, so they can get coated with the dressing. This is a great kid-friendly task.

Keep it Healthy: Brown rice makes this salad more filling and nutritious. Fully-cooked brown rice can bulk up any type of salad.

Per serving:
Total Fat4.0 g
Saturated Fat0.5 g
Trans Fat0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat2.0 g
Cholesterol 0 mg
Sodium62 mg
Carbohydrates41 g
Dietary Fiber7 g
Total Sugars6 g
Protein 10 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit

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