Ingredients
1 medium bell pepper
1 small red onion
2 (15 ½ ounce) cans black-eyed peas
1 (15 ¼ ounce) can corn, no salt added
3 tablespoons canola oil
2 tablespoons vinegar
1 teaspoon cumin
¼ teaspoon salt
½ teaspoon ground black pepper
Optional:
¼ cup fresh cilantro leaves
Steps
- Rinse and chop bell pepper, removing core and seeds. Peel, rinse, and chop onion.
- If using, rinse and chop cilantro leaves.
- In a colander, drain and rinse black-eyed peas and corn.
- In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.
Nutrition Facts |
|
| Serving Size 3/4 cup (155g) | 10 servings per container |
| Amount per serving | |
| Calories 130 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 360mg | 16% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 4g | 14% |
| Total Sugars 1g | |
| Includes 0g Added Sugars | 0% |
| Protein 4g | |
| Vitamin D 0mcg | 0% |
| Calcium 29mg | 2% |
| Iron 1mg | 6% |
| Potassium 244mg | 6% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 14% Daily Value |
|
UF/IFAS Extension Family Nutrition Program. UF/IFAS Extension Family Nutrition Program Website. Southwestern Black-Eyed Pea & Corn Salad. Recipe source: *Adapted from a Share Our Strength’s Cooking Matters recipe. Available at familynutritionprogram.org. Access date: 09-05-2024.