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!
Servings: 12
Calories: 100kcal
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.
Nutrition
Calories: 100kcal | Carbohydrates: 20g | Protein: 4g | Sodium: 190mg | Potassium: 259mg | Fiber: 3g | Sugar: 7g | Vitamin A: 275IU | Vitamin C: 12.2mg | Calcium: 20mg | Iron: 1.3mg