5.9.16 Black-Eyed Peas and Corn Salad - WFSB 3 Connecticut

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5.9.16 Black-Eyed Peas and Corn Salad

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Black-Eyed Peas and Corn Salad

Servings: 6-10


1 15oz can black-eyed peas drained

1 15oz can sweet golden corn drained

1 small red bell pepper chopped fine

1 small orange bell pepper fine

1 small red onion chopped fine

1 jalapeño chopped fine

2 scallions chopped fine

3 tablespoons fresh parsley leaves

1/4 cup olive oil

1/4 cup lemon vinegar

1 tablespoon honey

1 teaspoon salt

1teaspoon fresh ground pepper


Combine the 1st 8 ingredients in a bowel. In a separate bowel combine olive oil, vinegar, honey, salt, and pepper then whisk. Pour over mixture, toss then refrigerate 1-4 hours or as you please. Serve immediately.