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Black-Eyed Pea, Corn and Rice Salad

Name: Black-Eyed Pea, Corn and Rice Salad
Ingredients: 31 oz canned, no-salt-added or lower-sodium black-eyed peas (drained, rinsed); 15.25 oz canned, no-salt-added or low-sodium whole kernel corn; 8.8 oz packaged, cooked brown rice (broken into small pieces); 2 stalk celery (chopped); 1 bell pepper (seeded, chopped); 1 Tbsp extra virgin olive oil or canola oil; 1 Tbsp water; 2 Tbsp lemon juice or any type of vinegar; 1/4 cup chopped, fresh parsley; 1/8 tsp black pepper

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31 oz canned, no-salt-added or lower-sodium black-eyed peas (drained, rinsed)
15.25 oz canned, no-salt-added or low-sodium whole kernel corn
8.8 oz packaged, cooked brown rice (broken into small pieces)
2 stalk celery (chopped)
1 bell pepper (seeded, chopped)
1 Tbsp extra virgin olive oil or canola oil
1 Tbsp water
2 Tbsp lemon juice or any type of vinegar
1/4 cup chopped, fresh parsley
1/8 tsp black pepper