Black-Eyed Pea And Corn Salad
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: 8-10 1x
Ingredients
Scale
- 2 1/2 cups cooked black-eyed peas
- 2 cups frozen corn kernels, thawed
- 1 cup rice, cooked
- 6 green onions thinly sliced
- 2–3 fresh jalapeños, minced
- 1⁄4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon unsulphured dark molasses
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- kosher salt
Instructions
- In a large bowl, combine black-eyed peas, corn, rice, green onions, and jalapenos.
- In a medium bowl, mix together the remaining ingredients.
- Pour them over the black-eyed pea mixture.
- Stir together.
- Taste and adjust seasoning with salt as needed.
- Refrigerate until serving time.
Nutrition
- Serving Size: 1 cup
- Calories: 135
- Sugar: 4.1 g
- Sodium: 172.5 mg
- Fat: 7.8 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 16.3 g
- Fiber: 1.6 g
- Protein: 2.1 g
- Cholesterol: 0 mg
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