This Southwestern Confetti salad recipe is quick, hearty, and takes advantage of a well-stocked pantry.
Nutrition Facts
Black-Eyed Pea, Corn and Rice Salad
Calories
Protein
Fiber
Cost Per Serving
Nutrition Facts
Calories | 231 | |
---|---|---|
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 | |
Sodium | 62 mg | |
Total Carbohydrate | 41 g | |
Dietary Fiber | 7 g | |
Sugars | 6 g | |
Protein | 10 g |
Ingredients
-
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 parsley OR -
1 tablespoon dried parsley -
1/8 teaspoon black pepper
Directions
-
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.