Bush's Blackeye Peas Fresh Corn Salad Recipe
Ingredients
- 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
Instructions
- 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.