Easy Black-Eyed Pea Salad
This Easy Black-Eyed Pea Salad is perfect for New Year's - but will also bring rave reviews at picnics, potlucks and family get-togethers, year round!
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 100 kcal | Sugar | 7 g |
| Carbs | 20 g | Cholesterol | – |
| Protein | 4 g | Sodium | 190 mg |
| Fat | – | Fiber | 3 g |
| Sugar | 7 g | ||
| Cholesterol | – | ||
| Sodium | 190 mg | ||
| Fiber | 3 g |
Prep Time: 25 min Total Time: 20 min
Ingredients
2 15.5- ounce cans black-eyed peas, rinsed and drained
1 11- ounce can crisp canned corn, rinsed and drained (see Café Tips above)
1 large roasted red pepper, finely diced
1 medium English, seedless cucumbers, finely diced
1 medium mango, finely diced (about 1 cup)
½ medium red onion, finely diced
zest of 2 medium limes
½ cup fresh lime juice, 3-4 medium sized limes
1 ½ tablespoons rice vinegar
2 tablespoons sugar, more to taste
¾ teaspoon kosher salt, more to taste
½ teaspoon freshly ground black pepper
¾ cup finely chopped fresh cilantro
Instructions
Combine black-eyed peas, corn, chopped roasted red pepper, cucumber, mango, red onion and half of the cilantro in a large bowl.
Combine fresh lime zest and juice, vinegar, sugar, salt and pepper in a small bowl. Stir well to dissolved sugar. Pour over black-eyed pea mixture and stir well. Taste and add more sugar and/or salt, if needed.
Refrigerate for 2-3 hours then garnish with remaining cilantro just before serving.
Store any leftovers in an airtight storage container in the refrigerator.