Southern Black-Eyed Peas and Rice Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Black-eyed peas, rice, corn and bell peppers make this the perfect southern dish. Ingredients:
14 1/2 ounces each reduced-sodium chicken broth |
1/4 cup water |
1 cup uncooked long-grain rice |
16 ounces drained and rinsed black-eyed peas |
1 cup diced red and yellow bell pepper |
1 cup celery, thinly sliced |
3/4 cup green onion, thinly sliced |
1/2 cup bottled herbs or 1/2 cup low-fat italian vinaigrette dressing |
Directions:
1. 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.
2. 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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