Southern Black-Eyed Peas and Rice Salad
Black-eyed peas, rice, corn and bell peppers make this the perfect southern dish.
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INGREDIENTS
Nutrition- 14 1/2 ounces each reduced-sodium chicken broth
- 1⁄4cup water
- 1cup uncooked long-grain rice
- 16 ounces drained and rinsed black-eyed peas
- 1cup diced red and yellow bell pepper
- 1
- 3⁄4
- 1⁄2
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DIRECTIONS
- Bring the broth and 1/4 cup of water to a boil in a medium saucepan over a high heat. Stir in the rice and cover the pan, reduce the heat to medium-low and simmer gently for about 20 minutes or until rice is tender and the broth is absorbed. Combine the black-eyed peas, bell pepper, celery and green onions in a large mixing bowl. Add the warm rice and the vinaigrette and toss gently to combine. Serve immediately or cool and serve at room temperature.
- Nutritional Information Per Serving: Calories 241; Total Fat 7 g; Cholesterol 0 mg; Sodium 873 mg; Carbohydrate 38 g; Fiber 3g; Protein 8g.
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