Corn and Black Eyed Pea Salad
Makes about 8 cups. This easy Corn and Black Eyed Pea Salad (or dip) is a southern caviar, or Cowboy Caviar--packed with veggies and served with favorite chips!
Ingredients
- 2 15 oz cans Bush’s blackeye peas, rinsed and drained
- 1½ cups fresh corn kernels, or frozen, defrosted
- 1 ½ cups jicama, chopped
- 1 ½ cups cucumber, chopped
- 2 medium red, orange or yellow bell pepper, chopped
- ¾ cup chopped red onion, about ½ small red onion
- 1 cup chopped cilantro, leaves and stems
- 2 jalapeños, ribs removed, seeded and finely chopped
Make the dressing:
- ½ cup olive oil
- ¼ cup sugar
- ½ cup white vinegar
- ½ tsp. red chili pepper
- 1 Tbsp cumin
- 3 Tbsp lime juice
- 1 Tbsp honey
- Salt & pepper
Equipment
Instructions
- In a large serving bowl, combine the drained blackeye peas, corn, jicama, cucumbers, bell peppers, onion, cilantro, and finely chopped jalapeño.
Make the dressing:
- 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 bean mixture and toss until combined.
- 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.
Notes
Reposted from January 2017
Nutrition Facts
Calories: 68kcal, Carbohydrates: 14g, Protein: 1g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Sodium: 136mg, Potassium: 182mg, Fiber: 2g, Sugar: 9g, Vitamin A: 835IU, Vitamin C: 33mg, Calcium: 19mg, Iron: 1mg