Southwestern Black-Eyed Pea and Corn Salad

This Southwestern Black-Eyed Pea and Corn Salad from Cooking Matters features a vibrant mix of veggies, herbs, and black-eyed peas tossed in a zesty dressing. It's a light, flavorful, and nutritious dish. Perfect as a summer side or refreshing main dish.

Course Side Dish

Keyword Bell Pepper, Bell Peppers, Black-Eyed Peas, Cilantro, Corn, Corn Salad, Cumin, Gluten Free, Onion, Red Onion, Salt, Vegan, Vegetarian, Vinegar

Dietary Need Gluten Free, Vegan, Vegetarian

Program Cooking Matters

Prep Time 20

Total Time 20

Servings

Calories 86kcal

Author Chef Roland Ulber

Equipment

Colander
Large Bowl

Ingredients

1 Bell Pepper Medium
1 Red Onion Small
2 cans Black-Eyed Peas 15½-ounce cans
1 can Corn 15½-ounce can, no salt added
3 Tablespoons Canola Oil
2 Tablespoons Vinegar
1 teaspoon Cumin
¼ teaspoon Salt
½ teaspoon Ground Black Pepper
¼ cup Cilantro Optional; fresh leaves

Instructions

Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.
If using, rinse and chop cilantro leaves.
In a colander, drain and rinse black-eyed peas and corn.
In a large bowl, add pepper, onion, peas, corn, cilantro (if using), and remaining ingredients. Mix well.

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.

Nutrition