Southwestern Black-Eyed Pea and Corn Salad

10 servings

Ingredients

  • 1 medium bell pepper
  • 1 small red onion
  • 2 (15½ ounce) cans black eyed peas
  • 1 (15¼ 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

Optional Ingredients:

  • ¼ cup fresh cilantro leaves
Southwestern Black-Eyed Pea and Corn Salad

Directions

  1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.
  2. If using, rinse and chop cilantro leaves.
  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.

Chief’s notes:

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