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Black Eyed Pea And Corn Salad
- 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.
