Serving Size:Serves 10, 3\/4 cup per serving<\/p>\n
Recipe and picture from Cooking Matters<\/p>\n
Ingredients<\/strong> Optional Ingredients: \u00bc cup fresh cilantro leaves<\/p>\n Instructions<\/strong>: 2. If using, rinse and chop cilantro leaves.<\/p>\n 3. In a colander, drain and rinse black-eyed peas and corn.<\/p>\n 4. In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.<\/p>\n Chef’s Notes<\/strong>: Drain, rinse, and add 3 cups cooked peas to salad. Use leftovers in other recipes later in the week.<\/p>\n Try chilling the salad. Serve it over cooked spinach or kale.<\/p>\n Use any type of vinegar you have on hand. Try balsamic, cider, or red or white wine vinegar.<\/p>\n Use black beans in place of black-eyed peas if you like.<\/p>\n When corn is in season, use fresh in place of canned. Cook 4 medium ears corn. Remove kernels from cob with a knife. Add to salad.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" I have always had cumin in my cabinet.\u00a0 Until the last few years—I never knew what to do with it.\u00a0 Then I discovered a wonderful corn\/black eyed pea salsa that my family loves to eat as a dip, or with chicken for a meal.\u00a0 Now I use cumin for many dishes!\u00a0 It is a wonderful accompaniment Continue Reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":11062,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[790],"tags":[],"class_list":["post-11061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-i","cat-790-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2014\/10\/SouthwesternBlack-EyedPeaandCornSalad1.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/11061"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=11061"}],"version-history":[{"count":9,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/11061\/revisions"}],"predecessor-version":[{"id":11071,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/11061\/revisions\/11071"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/11062"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=11061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=11061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=11061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 medium bell pepper
\n1 small red onion
\n2 (15\u00bd ounce) cans black-eyed peas
\n1 (15\u00bc ounce) can corn kernels, no salt added
\n3 Tablespoons canola oil
\n2 Tablespoons vinegar
\n1 teaspoon cumin
\n\u00bc teaspoon salt
\n\u00bd teaspoon ground black pepper<\/p>\n
\n1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.<\/p>\n
\nDried black-eyed peas may be cheaper than canned. If using dried, cook according to package directions until peas are soft but not mushy.<\/p>\n
\n<\/p>\n![](\"http:\/\/www.inlinkz.com\/wpImg.php?id=449882\")