Ingredients 1 medium bell pepper 1 small red onion 2 (15-ounce) cans black-eyed peas 1 (15.25-ounce) can corn kernels, no salt added
3 Tablespoons canola oil 2 Tablespoons vinegar
1 teaspoon cumin 1/4 teaspoon salt 1/2 teaspoon ground black pepper Directions 1. Rinse and dice bell pepper, removing core and seeds. 2. Peel, rinse, and dice onion. 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. Recipe 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 any type of vinegar you have on hand. You can use balsamic, apple-cider, or red/white wine vinegar.
Made with FlippingBook - Online Brochure Maker