Refreshing and Nutritious Cold Black-Eyed Peas and Corn Salad

This cold black-eyed peas and corn salad recipe is a refreshing and nutritious dish that can be enjoyed as a side or a light meal. Packed with protein, fiber, and vitamins, it is a great choice for a summer picnic or a quick and easy weekday lunch. The combination of tender black-eyed peas, sweet corn, crunchy bell peppers, and zesty vinaigrette creates a burst of flavors that will satisfy your taste buds. This recipe is versatile and can be customized with your favorite vegetables and herbs.

Ingredients

• 2 cups cooked black-eyed peas
• 1 cup cooked corn kernels
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Directions

1. In a large mixing bowl, combine the black-eyed peas, corn kernels, diced bell peppers, finely chopped red onion, and chopped parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper.
3. Pour the dressing over the salad ingredients and toss gently to coat them evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Before serving, give the salad a quick toss and adjust the seasoning if needed.
6. Serve chilled and enjoy!

Interesting Facts