By Cajun Alfredo
Southwestern Black Eyed Pea and Corn Salad
4 steps
Prep:10min
• 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 any type of vinegar you have on hand. You can use balsamic, apple-cider, or red/white wine vinegar.
Updated at: Wed, 17 Apr 2024 00:16:20 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
9
Low
Nutrition per serving
Calories128.7 kcal (6%)
Total Fat5 g (7%)
Carbs18.2 g (7%)
Sugars0.6 g (1%)
Protein5 g (10%)
Sodium167.7 mg (8%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
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.
Step 4
In a large bowl, add pepper, onion, peas, corn, cilantro (if using), and remaining ingredients. Mix well.
Notes
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