Confetti Black-Eyed Pea & Brown Rice Salad (Plant-Based)
 
Prep time
Total time
 
Black-eyed peas supposedly bring good fortune, and in this case, good health! The AHA keeps this plant-based recipe low-fat and low-sodium, but see our tips in the post above for seasoning.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4 to 6 servings
Ingredients
  • 2 (15-ounce) cans low-sodium black-eyed peas, drained and rinsed
  • 1 (15-ounce) can whole-kernel corn (can sub fresh cut corn)
  • 1 (8½-ounce) package brown rice, cooked according to package directions
  • 2 medium ribs celery, chopped
  • 1 medium bell pepper, seeded and chopped
  • ¼ cup chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon water
  • ⅛ teaspoon black pepper
Instructions
  1. In a large bowl, stir together the peas, corn, rice, celery, bell pepper, parsley, olive oil, water, and black pepper until combined.
  2. If desired, season with some of our tips from the post above.
Nutrition Information
Calories: 231 Fiber: 7g Protein: 10g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/plant-based-confetti-black-eyed-pea-rice-salad