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Ingredients
Scale
- 2 cups cooked or canned black-eyed peas, rinsed and drained
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small red onion, finely chopped
- 1 medium jalapeño, finely diced (optional for spice)
- ½ cup fresh cilantro, chopped
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or sugar
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Gather all fresh ingredients and rinse the black-eyed peas and corn if canned.
- In a large bowl, combine the black-eyed peas, corn, bell peppers, red onion, and jalapeño.
- In a separate bowl, whisk together the olive oil, apple cider vinegar, lime juice, honey, garlic powder, cumin, salt, and pepper.
- Pour the dressing over the vegetable mixture and toss gently.
- Cover and refrigerate for at least 30 minutes to meld the flavors.
- Stir before serving and enjoy!
Notes
For more heat, leave the seeds in the jalapeño.
Letting the mixture rest enhances the flavors significantly.
Feel free to add extra lime juice for more acidity.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Texan
Nutrition
- Calories: 150
- Sugar: 3
- Sodium: 220
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 6
- Protein: 6
- Cholesterol: 0