May 28, 2014
Black Eyed Pea And Corn Salad
Florence
Course Salad
Cuisine American
- 2 - 15 oz cans black eyed peas
- 1 - 15 oz corn
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- 8 oz cooked brown rice chilled
- 2 stalks celery diced fine
- 2 green onions diced fine
- 1 small red bell pepper diced fine
Drain black eyed peas and the corn through a colander; set aside.
In mixing bowl, whisk together the olive oil, lemon juice, fresh parsley, salt and pepper, until completely combined.
Add the brown rice, celery, onion, and bell pepper to the bowl with the dressing.
Toss to mix all ingredients.
Add the black eyed peas and corn.
Toss to mix all ingredients.
Serve chilled.
Comments Off on Black Eyed Pea And Corn Salad
No comments yet.
RSS feed for comments on this post.
Sorry, the comment form is closed at this time.