Black-Eyed Pea Salad

By devogirl

Super Healthy Kids

Ingredients

• FOR THE SALAD
• 1 15-ounce can black-eyed peas, rinsed and drained
• 2 cups cooked brown rice
• 2 green onions, sliced
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 2 small tomatoes, diced
• 1 tablespoon finely chopped fresh parsley
• FOR THE DRESSING
• 4 tablespoons lemon juice
• 1 tablespoon light soy sauce
• 1/4 teaspoon brown mustard
• 1/4 teaspoon maple syrup
• 2 cloves garlic, minced

Preparation

Step 1

1. Combine the peas, rice, green onions, green pepper, celery, tomatoes, and parsley in a large bowl.
2. Mix lemon juice, soy sauce, mustard, maple syrup, and garlic in a small bowl.
3. Pour dressing over the salad and toss to mix. Chill 1-2 hours if time permits.

TIPS
This salad will keep in the refrigerator for several days and is perfect when you need a quick snack or meal.
For added color and variety, or to add interest to second- day leftovers, add 1 cup of fresh or frozen corn kernels and/or a sweet green or red pepper, chopped.
You can also use cooked fresh, frozen, or dried blackeyed peas in place of die canned peas (use 2 cups).