This isn't your ordinary side salad. Whether you choose to use it as a side or a lunch entree, fill up on this healthy, but hefty salad, filled with black-eyed peas, fresh peppers, celery and onions.

2 cans (14 ½ ounces each) low-sodium chicken broth
1 cup uncooked long-grain rice
1 can (15 to 16 ounces) black-eyed peas, drained and rinsed
1 cup diced red and/or yellow bell pepper
1 cup thinly sliced celery
¾ cup thinly sliced green onions
½ cup bottled herb or Italian vinaigrette salad dressing
Hot pepper sauce to taste, optional

Bring the broth and ¼ cup water to a boil in a medium saucepan. Stir in the rice. Cover the pan, reduce heat to medium-low and cook until rice is tender and broth is absorbed, about 20 minutes.

Combine the black-eyed peas, bell pepper, celery and green onions in a large mixing bowl. Add the warm rice and the vinaigrette. Stir gently to combine. Add hot pepper sauce, if desired. Serve immediately or let cool and serve at room temperature.

calories 290; total fat 11g (saturated fat 1.5g); cholesterol 0g; sodium 370mg; carbohydrate 40g (fiber 3g); protein 8g