Black-Eyed Pea and Corn Salad
Makes 10 Servings

Southwestern Black-eyed Pea and Corn Salad

A great source of magnesium, calcium, iron, and fiber, this recipe is perfect for picnics, kid-friendly, and ready in minutes!

Prep time: 15 minutes

Ingredients

  • 1 medium bell pepper
  • 1 small red onion
  • 2 (15-1/2 ounce) cans black-eyed peas
  • 1 (15-1/4 ounce) can corn kernels, no salt added
  • 3 Tablespoons canola oil
  • 2 Tablespoons vinegar
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper

Optional:

  • 1/4 cup fresh cilantro leaves
  • 1 avocado, chopped
Serving Size: 3/4 cup
 
NutrientsAmount
Calories130
Total Fat5 g
Saturated Fat0 g
Cholesterol0 mg
Sodium260 mg
Total Carbohydrate17 g
Dietary Fiber5 g
Total Sugars4 g
Added Sugars included0 g
Protein5 g

Directions

  1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.
  2. If using, rinse and chop cilantro leaves.
  3. In a colander, drain and rinse black-eyed peas and corn.
  4. In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.
  5. Top with chopped avocado (optional).

Source: Modified from a Cooking Matters Recipe

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Southwestern Black-eyes Pea and Corn Salad
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