A new way to to serve black-eyed peas! This easy and delicious recipe works nicely as a side salad, a snack or appetizer with baked tortilla chips, or served over a bed of greens to make a hearty salad.
Yields: 6 servings
Prep Time: 15 minutes Cook Time: 0 minutes
Two 15-ounce cans black-eyed peas, drained and rinsed
2 cups corn (fresh or frozen)
2 tomatoes, finely chopped
1 green bell pepper, seeded and small diced
1 red bell pepper, seeded and small diced
1 red onion, diced small
4 green onions, sliced
2 jalapeño peppers, seeded and minced (reduce or omit if you prefer less heat)
3 garlic cloves, minced
3/4 cup oil-free Italian dressing, (see recipe-sauces/dressings)
1/4 cup cilantro, chopped
1/2 cup vegan sour cream, (see recipe-sauces/dressings) (optional)
1. Combine all the ingredients except the cilantro and sour cream and chill for 24 hours.
2. To serve, spoon the mixture into a serving bowl and stir in cilantro. Top with vegan sour cream.
Hints: Try customizing this salad by adding seasonal veggies or anything you enjoy. I've been known to add chopped spinach/kale, avocados, or celery. There are no rules in the salad world!