Black-Eyed Pea Salad
"Woman's World 7/18/00"
photo by Baby Kato
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 2 tablespoons canola oil
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons grated lime zest
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 2 (15 ounce) cans black-eyed peas, drained and rinsed
- 1 (7 ounce) can corn, drained
- 1 cup cherry tomatoes, quartered
- 1 cup frozen peas, thawed
directions
- In serving bowl, combine lime juice, vinegar, oil, cilantro, zest, sugar, salt, and garlic powder.
- Stir in black-eyed peas, corn, tomatoes, and peas until well combined.
- Serve at room temperature or cover and refrigerate until ready to serve.
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Reviews
-
What a wonderful salad. We love black eyed peas and this is a great way to showcase them. It was a really tasty, very filling salad. Great textures and amazing flavor. So quick and easy to make, we will be enjoying this often in the years to come. Thanks so much for sharing Jackie. Made for Culinary Quest - Southern USA for the Suitcase Gourmets. -
Delicious and pretty salad. I used both frozen corn and frozen peas and carrots. I also foubled the fresh lime juice and cilantro because I love those flavors. Made for Football Tag 2013, week 6. -
Made as directed. Great salad! Thanks, JackieOhNo! Made for PAC Fall 2012. -
This was great! I didn't have tomatoes or cilantro but followed the recipe on the rest. We had it for lunch on the weekend and dipped our tortilla chips into the salad. Made for Zaar Cookbook Tag Game 2011. -
Absolutely delicious! The combination of corn and peas made this salad subtly sweet, and the lime juice and vinegar went great with the tomatoes. I used both frozen corn and peas, and I added only 1 1/2 tablespoons of lime juice and only one tablespoon of extra-virgin olive oil. I think this helped to make most of the flavor come from the veggies rather than mostly from the dressing. Thanks for sharing the recipe! I'd never tasted black-eyed peas before, but I know that I'll definitely use this recipe again!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
