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Southwestern Black-eyed Pea And Corn Salad

posted in Food & Drink > Recipes
02/23/2014
  • Black-eyed peas are great in soups, salads, sides, and main dishes, you can make them for virtually any meal.
    Black-eyed peas are great in soups, salads, sides, and main dishes, you can make them for virtually any meal.
  • Ingredients:
    1 medium bell pepper
    1
    small red onion
    2 15 1/2 ounce cans
    black-eyed peas
    1 15 1/4 ounce can
    corn kernels, no salt added
    3 tablespoons
    canola oil
    2 tablespoons
    vinegar
    1 teaspoon
    ground cumin
    1/4 teaspoon
    salt
    1/2 teaspoon
    ground black pepper

  • 1/4 cup
    fresh cilantro leaves (optional)

    Instructions:
    Rinse and dice bell pepper, removing core and seeds. Peel and dice onion.
    2. Add the diced pepper and onion to a large serving bowl.
    3. Drain and rinse canned black-eyed peas and canned corn kernels in a colander.
    4. Add corn and peas

  • to serving bowl.
    5. Measure and add the canola oil, vinegar, cumin, salt, and black pepper to the pea mixture. Mix well.
    6. If using cilantro, rinse and tear the leaves into smaller pieces and add to salad. Mix well before serving.

  • **Try chilling the salad and serving it over spinach or kale. For slightly varied flavor, use any type of vinegar you have on hand, such as balsamic vinegar, red or white wine vinegar, cider vinegar, etc.**

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