Black Eyed Pea Salad Recipe
Full recipe at vanillaandbean.com
Utensils needed:
- 2 1/4 C (375g) Black Eyed Peas (cooked, drained, rinsed and cooled* (see note))
- 2 1/4 C (325g) Raw Corn Kernels (from fresh corn, about two ears )
- 1/2 C (90g) Green Bell Pepper (diced small, about 1/2 pepper)
- 1 C (180g) Red Bell Pepper (diced small, about 1 pepper)
- 1/2 C (75g) Purple Onion (diced small, about 1/4 of a medium onion)
- 1/4 C (50g) Prepared Green Chiles (diced small, I like Hatch)
- 1 Jalapeño (seeded and white ribs removed** (see note))
- Fist Full of Fresh Cilantro (stemmed removed, leaves chopped)
- 2 1/2 C (400g) Cherry Tomatoes (quartered, about 1 pint)
- Fresh Ground Pepper (to taste)
- 2 Tbs Olive Oil
- 3 Tbs Red Wine Vinegar
- 1/2 tsp Whole Grain Spicy Mustard (or Dijon Mustard)
- 1 Tbs Fresh Garlic (minced, about 1 large clove)
- 1 tsp Salt (or to taste)
- 3/4 tsp Oregano (dried)
- 1/2 tsp Thyme (dried)
- 1/4 tsp Smoky Paprika (hot or sweet)
- Pinch of Cayenne Pepper (optional - and for an added kick)