This Southwestern Confetti salad recipe is quick, hearty, and takes advantage of a well-stocked pantry.
Black-Eyed Pea, Corn and Rice Salad
Calories231 Per Serving
Protein10g Per Serving
Fiber7g Per Serving
Cost Per Serving$1.45
|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|
|Total Carbohydrate||41 g|
|Dietary Fiber||7 g|
31 oz canned, no-salt-added or lower-sodium black-eyed peas (drained, rinsed)
15.25 oz canned, no-salt-added or low-sodium whole kernel corn
8.8 ounces packaged, cooked brown rice (broken into small pieces)
2 stalk celery (chopped)
1 bell pepper (seeded, chopped)
1 Tbsp extra virgin olive oil or canola oil
1 tablespoon water
2 Tbsp lemon juice or any type of vinegar
1/4 cup chopped, fresh parsleyOR
1 tablespoon dried parsley
1/8 teaspoon black pepper
Combine all the ingredients into a large bowl.
Stir to combine and serve.
Keep it Healthy: Brown rice makes this salad more filling and nutritious. Fully-cooked brown rice can bulk up any type of salad.
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.