214-ounce cans Bush’s blackeye peas, rinsed and drained
1½cupsfresh corn kernels, or frozen, defrosted
1 1/2cupsjicama, chopped
1 1/2cupscucumber, chopped
2medium red, orange or yellow bell pepper, chopped
¾cupchopped red onion, about ½ small red onion
1cupchopped cilantro, leaves and stems
1 to 2jalapeños, ribs removed, seeded and finely chopped
1/2tsp.red chili pepper
Salt & pepper
In a large serving bowl, combine the drained blackeye peas, corn, jicama, cucumbers, bell peppers, onion, cilantro and jalapeño.
In a small bowl, whisk together the dressing ingredients: olive oil, sugar, white vinegar, red chili pepper, cumin, and lime juice. Drizzle the dressing over the serving bowl and toss until well mixed.
Season to taste with additional salt and pepper.
For best flavor, let the mixture marinate for at least 20 minutes before serving. Serve as a salad or a dip with chips.