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Black-Eyed Pea and Rice Salad

Prep time 10 mins
Cook time 25 mins
Yield 8 (1-cup) servings.

Ingredients

  • 3 cups water
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces Canadian bacon, coarsely chopped
  • 2 (15-ounce) cans black-eyed peas, drained
  • 1 (10-ounce) package frozen turnip greens, thawed
  • 1 1/2 cups long-grain rice, uncooked
  • 1 tablespoon drained, minced hot peppers in vinegar

Nutrition Information

  • calories 233
  • caloriesfromfat 7 %
  • fat 1.9 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11.3 g
  • carbohydrate 42.7 g
  • fiber 2.6 g
  • cholesterol 7 mg
  • iron 0.0 mg
  • sodium 465 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 8 ingredients in a large saucepan. Bring to a boil; stir in rice. Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed. Add minced hot peppers; toss well. Serve warm or chilled.

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