Corn and Black-Eyed Pea Salad from A Gracious Plenty

corn and black-eyed pea salad

Corn and Black-Eyed Pea Salad

You could make this with almost any canned bean I think.  I like black-eyed peas but sometimes they can be tricky to find where I live. What’s good is all the crunch of the vegetables with the dressing.  Play around as needed!

The recipe is from A Gracious Plenty.  I didn’t do anything to change it up as it seemed perfect as it was written!  Oh, I did add some leftover grilled corn that I sliced off the cob.

 

Corn and Black-Eyed Pea Salad

A delicious crunchy salad with vegetables, beans and vinaigrette.

  • 1 15-oz can corn, drained
  • 1 15-oz can black eyed peas, rinsed and drained
  • 1/2 cup sliced celery
  • 1 red bell pepper, cored, seeded and chopped
  • 4 green onions, sliced
  • ~~~~~~~~ DRESSING ~~~~~~~~~
  • 1/4 cup vegetable oil
  • 3 Tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon chili powder

Put the corn, peas, celery , bell pepper and green onions in a bowl and toss together.

Put the dressing ingredients in a jar, put the lid on and shake it up.

Pour the dressing over the salad and mix together. Cover and refrigerate at least an hour, stirring now and then.

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Comments

  1. I love the addition of chili powder. Nice twist on BEP salad.

Comments