Blackeye Peas Fresh Corn Salad
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Bush's Blackeye Peas Fresh Corn Salad Recipe

Servings: 8 servings
Prep Time: 10 mins
Cook Time: 1 min
Total Time: 11 mins


  • 1/2 cup Nakano Rice Vinegar
  • 1/4 cup sugar, or substitute with Agave
  • Sea salt and pepper
  • 1 can Bush’s Blackeye Peas, drained
  • 6 ears fresh corn, blanched and cut off the cob
  • 1/2 cup diced red onion
  • 1/2 cup diced cucumbers
  • 1/2 cup diced orange or red sweet peppers
  • 1 cup cherry tomatoes, cut in half
  • 4 Tbsp. basil, chopped
  • 1-2 jalapeno, seeded and finely chopped
  • Sea salt and pepper to taste


  • Whisk the rice vinegar, sugar, salt and pepper together; set aside.
  • Blanch the corn in hot boiling water for 1 minute; put directly into ice water. Cool and cut off the cob.
  • Mix the corn kernels and Bush’s Blackeye Peas along with remaining ingredients in a large bowl.
  • Add the dressing. Season to taste.
  • Garnish and serve.
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