Legumes like Black-eyed peas are a great source of iron and fibre. Enjoy them together in this delicious salad.

Makes 6 servings

What you need:

1 ¼ cup water
1 onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
Pinch of pepper
3 cups canned black-eyed peas (dried peas – soaked)
1 butternut squash, peeled, seeds removed & cut into cubes
4 cups cooked, cold, brown rice
1 red bell pepper, seeded and chopped
Hot sauce to taste

How you prepare:

Cook rice and let cool, or use leftover rice.
In a large frying pan bring water, onion, celery, garlic and pepper to a boil. Stir frequently.
Add black-eyed peas and squash. Return to a boil and continue stirring.
Reduce heat to low, cover and simmer until the peas and squash are tender, about 20 minutes. Stir occasionally.
Add rice, bell pepper and hot sauce. Toss together.
Simmer for about 5 minutes to heat through.
Transfer to a serving bowl to enjoy!