Southwestern Black-eyed Pea and Corn Salad

Name: Southwestern Black-eyed Pea and Corn Salad
Cook time: 30 min
Total time: 30 min
Cuisine: American, TexMex
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; ¼ cup fresh cilantro leaves; Can opener; Colander; Cutting board; Large bowl; Measuring spoons; Mixing spoon; Sharp knife

3 steps

Cook:30min

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.

Updated at: Thu, 17 Aug 2023 03:49:13 GMT