About $1.45 per serving
2 (15.5-ounce) cans no salt added or low sodium black-eyed peas, drained and rinsed
1 (15 ¼-ounce) cans no salt added or low sodium whole kernel corn
1 (8.8-ounce) 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
? 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.
|Total Fat||4.0 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat ||1.0 g|
|Monounsaturated Fat||2.0 g|
|Cholesterol ||0 mg|
|Dietary Fiber||7 g|
|Total Sugars||6 g|
|Protein ||10 g|
Recipe copyright © 2013 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 heart.org/simplecooking.