Black-Eyed Pea Salad

By Hklbrries

This very colorful and extremely tasty salad would serve well as an entree. Prepare and refrigerate it up to 24 hours ahead of time.

Ingredients

• 2 1/2 cups frozen black-eyed peas
• 1 large ear of corn to yield 1 cup fresh corn kernels
• 1 cup finely diced carrots
• 1 cup finely diced celery
• 1 cup finely diced red bell pepper
• 1 1/2 tsp minced red onion
• 1/4 cup seasoned rice vinegar
• 1/2 cup whole cilantro leaves
• Freshly ground black pepper
• Salt

Details

Servings 6

Preparation

Step 1

Bring 6 cups of water to a boil. Add the black-eyed peas. Allow the water to return to a boil and cook for 20 minutes, or until just tender. Drain and refresh under cold running water. Drain well and set aside.

In another pot, bring 6 cups of water to a boil. Add the corn, carrots, and celery. Blanch for approximately 1 minute, or until just tender. Drain and refresh under cold water. Drain well.

In a large bowl, combine the peas, corn, carrots, celery, red bell pepper, and onion. Pour the vinegar over and toss well. Allow to stand for at least 30 minutes at room temperature.

Thirty minutes before serving, add the cilantro and toss well. Season to taste with pepper and salt. Serve.

Nutrition Information:
Per (1 cup) serving
145 calories
1 g fat
0 mg cholesterol
342.1 mg sodium without added salt