Crunchy Black-eyed Pea and Corn Salad
Serves 10, ¾ cup per serving
Ingredients
- 1 medium red bell pepper
- 1 small red onion
- 2 (15 ½ ounce) cans black-eyed peas
- 1 (15 ½ ounce) can corn kernels, no salt/sugar added
- 6 Tablespoons olive oil
- 4 Tablespoons vinegar
- 2 teaspoons cumin
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup fresh cilantro leaves
Directions
1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse and dice onion. Add pepper and onion to a large serving bowl.
2. Drain and rinse black-eyed peas and canned corn in a colander. Add to serving bowl.
3. Add olive oil, vinegar, cumin, salt, and black pepper to bowl and stir to mix well.
4. If using cilantro, rinse and chop leaves and add to serving bowl. Mix well before serving.
Suggestions
Dried black eye peas may offer a less expensive alternative to canned. If using dried, cook according to package directions until peas are soft but not mushy. Drain, rinse, and add to salad in step 2. Extra peas can be saved for use in other recipes later in the week.
Try chilling the salad and serving it over Spring mix or chopped Romaine lettuce, which is crunchy and contains about TEN times more nutrients than Iceberg lettuce. When choosing lettuce, remember, that darker the leaves, the more nutritious it is.
For a variety of flavors, use any type of vinegar you have on hand, such as balsamic vinegar, red and white wine vinegar, apple cider vinegar, etc.
