Name: Black Eyed Pea Salad Recipe
Prep time: 25 min
Total time: 25 min
Ingredients: 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)

Vegan

Summer

Bowl

In a large mixing bowl, add the peas, corn, green and red bell pepper, onion, jalapeño, chilis and cilantro. Set aside.

In a lidded jar add the vinegar, oil, mustard, garlic, salt, oregano, thyme, paprika and cayenne pepper. Shake well until emulsified.

Pour dressing over the salad and stir well to incorporate the ingredients. Fold in the tomatoes. Taste for seasoning adjustment and add in fresh ground pepper.

Make at least one hour ahead if possible so the flavors can marry. Share as a main, side or as a dip with corn chips! Store in a lidded container for up to three days. The flavor will improve as the salad rests.

Black Eyed Pea Salad Recipe

Utensils needed:

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