1/2 C parboiled rice 1 10 oz. pkg frozen baby lima beans 3 16-oz. cans black-eyed peas, drained 1 medium red bell pepper, diced 3 Tbsp chopped parsley 2 Tbsp lemon juice 2 Tbsp salad oil 1 Tbsp Dijon mustard 1 tsp sugar 3/4 tsp salt
Prepare rice as label directs. Prepare lima beans as label directs; drain liquid. In a large bowl, combine black-eyed peas, red pepper, parsley, lemon juice, salad oil, Dijon mustard, sugar and salt. Add rice and lima beans to mixture and toss to coat. Serve salad warm or cover and refrigerate to serve cold later.
Serving size 1 Cup, 191 calories, 27 fat calories; 0mg cholesterol; 675mg sodium; 35gm total carbohydrates; 3gm total fat; 4gm dietary fiber; 1gm sugar; 10gm protein
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