ALL-AMERICAN SALAD

1 cup cooked long-grain brown rice
1 cup canned black-eyed peas, rinsed and drained, or 1 cup frozen, cooked until tender
2 scallions, green and white parts, chopped
1 medium tomato, seeded and chopped
1 small green bell pepper, seeded and chopped
1/2 cup defrosted frozen yellow corn
1/3 cup snipped fresh dill
1 (6.5 oz.) jar marinated artichoke hearts, drained and chopped
Tabasco sauce, to taste
Salt and freshly ground black pepper, to taste

In a mixing bowl, combine the rice, black-eyed peas, scallions, tomato, green pepper and corn. Mix in dill. Season to taste with Tabasco, salt and pepper. Transfer to a serving bowl. Arrange artichokes on top.

This salad keeps 24 hours, covered in the refrigerator.

Makes 4 servings.

Per serving: 181 calories, 3 g. total fat (less than 1 g. saturated fat), 34 g. carbohydrate, 6 g. protein, 6 g. dietary fiber, 385 mg. sodium

Source: American Institute for Cancer Research