Southwestern Black Eyed Pea & Corn Salad

Adapted from: Cooking Matters

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

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.