Southwestern Black-eyed Pea and Corn Salad
Yield: 10, ¾ cup per serving
- 1 medium bell pepper
- 1 small red onion
- 2 (15½ ounce) cans black-eyed peas
- 1 (15½ 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
- Rinse and dice bell pepper, removing core and seeds. Peel, rinse and dice onion. Add pepper and onion to a large serving bowl.
- Drain and rinse black-eyed peas and canned corn in a colander. Add to serving bowl.
- Add canola oil, vinegar, cumin, salt, and black pepper to bowl and stir to mix well.
- If using cilantro, rinse.
Notes: Dried black-eyed peas may offer a less expensive alternative to canned. If using dried, cook according to package directions until peas are soft but not mushy. Drain, rinse, and add to salad in step 2. Extra peas can be saved for use in other recipes later in the week.
Chef Roland Ulber, Denver, Colo.