SOUTHWESTERN
BLACK EYED PEA, CORN AND TOMATO SALAD
1 (15.5-ounce) can black eyed peas, rinsed and drained
1 (14.5-ounce) can diced tomatoes with chiles, liquid included
1 cup frozen yellow corn, cooked according to package directions, rinsed
under cold running water to cool, drained
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon sugar
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
In a medium bowl, toss ingredients together until well combined.
Let stand at room temperature 10 to 15 minutes to allow the flavors to
blend.
Toss again and serve at room temperature.
Alternatively, cover and refrigerate a minimum of 1 hour or up to 3 days
and serve cold.
Serve with tortilla chips or as a side salad.
1 (15.5-ounce) can black eyed peas, rinsed and drained
1 (14.5-ounce) can diced tomatoes with chiles, liquid included
1 cup frozen yellow corn, cooked according to package directions, rinsed
under cold running water to cool, drained
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon sugar
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
In a medium bowl, toss ingredients together until well combined.
Let stand at room temperature 10 to 15 minutes to allow the flavors to
blend.
Toss again and serve at room temperature.
Alternatively, cover and refrigerate a minimum of 1 hour or up to 3 days
and serve cold.
Serve with tortilla chips or as a side salad.
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