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
Combine all the ingredients into a large bowl.
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.