Healthy Black Eyed Pea And Corn Salad Recipe

2 cans (15 oz each) or 2 bags frozen (16 oz each) black eyed peas
1 can (15 oz) or 1 bag frozen (16 oz) whole kernel 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 or cooked quinoa, chilled
2 stalks celery, diced fine
2 green onions, diced fine
1 small red bell pepper, diced fine

Drain the cans through a colander, or thaw and drain the frozen black eyed peas and the corn through a colander; set aside.
In a salad bowl, whisk together the olive oil, lemon juice, and fresh parsley until well combined; taste and add salt and pepper as desired.
Add the brown rice or quinoa, and the celery, onion, and bell pepper to the bowl with the dressing and toss to combine.
Add the black eyed peas and corn and toss gently until all is combined.
Serve cold.
Will serve 4 to 6.