Southwestern Black-eyed Pea and Corn Salad

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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Step 1

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

Step 2

If using, rinse and chop cilantro leaves.

Step 3

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

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