Southwestern Black-eyed Pea and Corn Salad

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

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.

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.