Southwestern Black-eyed Pea and Corn Salad

Serving Size

Serves 10, 3/4 cup per serving

Ingredients

  • 1 medium bell pepper
  • 1 small red onion
  • 2 (15½ ounce) cans black-eyed peas
  • 1 (15¼ ounce) can corn kernels, no salt added
  • 3 Tablespoons canola oil
  • 2 Tablespoons vinegar
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper

Optional Ingredients:

  • ¼ cup fresh cilantro leaves

Materials

  • Can opener
  • Colander
  • Cutting board
  • Large bowl
  • Measuring spoons
  • Mixing spoon
  • Sharp knife

Nutritional Information

Instructions

1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.

2. If using, rinse and chop cilantro leaves.

3. In a colander, drain and rinse black-eyed peas and corn.

4. In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.

Chef's Notes

  • Dried black-eyed peas may be cheaper than canned. If using dried, cook according to package directions until peas are soft but not mushy. Drain, rinse, and add 3 cups cooked peas to salad. Use leftovers in other recipes later in the week.
  • Try chilling the salad. Serve it over cooked spinach or kale.
  • Use any type of vinegar you have on hand. Try balsamic, cider, or red or white wine vinegar.
  • Use black beans in place of black-eyed peas if you like.
  • When corn is in season, use fresh in place of canned. Cook 4 medium ears corn. Remove kernels from cob with a knife. Add to salad.

Southwestern Black-eyed Pea and Corn Salad

Serving Size

Serves 10, 3/4 cup per serving

Ingredients

  • 1 medium bell pepper
  • 1 small red onion
  • 2 (15½ ounce) cans black-eyed peas
  • 1 (15¼ ounce) can corn kernels, no salt added
  • 3 Tablespoons canola oil
  • 2 Tablespoons vinegar
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper

Optional Ingredients:

  • ¼ cup fresh cilantro leaves

Materials

  • Can opener
  • Colander
  • Cutting board
  • Large bowl
  • Measuring spoons
  • Mixing spoon
  • Sharp knife

Nutritional Information

Instructions

1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.

2. If using, rinse and chop cilantro leaves.

3. In a colander, drain and rinse black-eyed peas and corn.

4. In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.

Chef's Notes

  • Dried black-eyed peas may be cheaper than canned. If using dried, cook according to package directions until peas are soft but not mushy. Drain, rinse, and add 3 cups cooked peas to salad. Use leftovers in other recipes later in the week.
  • Try chilling the salad. Serve it over cooked spinach or kale.
  • Use any type of vinegar you have on hand. Try balsamic, cider, or red or white wine vinegar.
  • Use black beans in place of black-eyed peas if you like.
  • When corn is in season, use fresh in place of canned. Cook 4 medium ears corn. Remove kernels from cob with a knife. Add to salad.
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