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Southwestern Black-eyed Pea and Corn 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

Southwestern Black-eyed Pea and Corn Salad Nutrition Facts

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

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

Southwestern Black-eyed Pea and Corn Salad Nutrition Facts

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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